Caramelised Pumpkin Wedges with Parmesan
A quick and delicious side dish that’s perfect for any meal.
Product: SAUC'D LOWNSLOW Chicken Salt Mayonnaise
Serves: 6-8
Effort: Easy
Prep Time: 10 minutes
Cook Time: 35 minutes
Gluten-Free
Ingredients
- ¼ pumpkin
- 1 tsp paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper, to taste
- ⅓ cup finely grated parmesan
- ¼ cup fresh parsley, chopped
- A small handful of pumpkin seeds
- ¼ cup chicken salt chip dip (or more, if desired)
- Zest of ¼–½ a lemon
Instructions
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Preheat the oven to 200°C (180°C fan-forced).
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Slice the pumpkin into 4–5 equal-sized wedges, leaving the skin on. Place the wedges in a large bowl, drizzle with olive oil, and sprinkle with paprika, garlic powder, salt, and pepper. Use your hands to rub the seasonings evenly over the pumpkin.
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Arrange the seasoned pumpkin wedges in a single layer on a lined baking tray. Roast in the oven for 35 minutes, or until the pumpkin is cooked through, golden, and caramelised on the outside.
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Remove the pumpkin from the oven and let it stand for 5 minutes while you grate the parmesan and chop the parsley.
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Lay the roasted pumpkin wedges on a serving platter. Sprinkle with the grated parmesan and drizzle the chicken salt chip dip over each piece. (Tip: If the dip is too thick to drizzle, thin it with 1 tablespoon of water.)
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Sprinkle the dish with fresh parsley and pumpkin seeds, then finely grate lemon zest over the top. Lightly season with additional salt and pepper if needed. Serve immediately.
