Whole roasted pumpkin
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- Abigail Donnelly
- 8
- Easy
- Dairy free Health conscious Meat-free
- 5 minutes
- 2½ hours
- Woolworths Ken Forrester Viognier
This show-stopping whole roasted pumpkin is sure to impress. Make it as a vegetarian main or serve it as a sensational side.
Ingredients
- 1 x 4.5 kg whole pumpkin
- 200 g pumpkin seeds
- ½ cup soya sauce
- Woolworths wild blossom honey, for drizzling
Cooking Instructions
1. Preheat the oven to 180°C.
2. Prick 5 holes in the bottom of the pumpkin and 5 in the top. Place on a wire rack inside a roasting pan. Roast for 2½ hours, or until tender.
3. Carefully remove the wire rack and pumpkin and place over another dish to collect any water that is released while the pumpkin cools slightly.
4. Place the pumpkin seeds on a baking tray and drizzle with the soya sauce, then roast for 10 minutes. Remove from the oven and allow to cool slightly.
5. Once cool enough to handle, carefully remove the pumpkin from the wire rack, place on a serving dish and carefully break open using a serving spoon. Scatter over the soya-roasted pumpkin seeds and drizzle with the honey.
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