Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

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A simple recipe for roasted pumpkin with olive oil. The roasting process tends to bring out the natural sweetness of the pumpkin and gives it an irresistible aroma and taste and the chunky apple vinaigrette flatters the sweetness of pumpkin in this easy, lovely Autumn side dish.

Roasted Hokkaido Pumpkin Wedges with Apple Vinaigrette

adapted from essen und trinken

1 Hokkaido pumpkin (1 kg) 1 tbsp Olive oil Coarse sea salt Black pepper 1 Apple 4 tbsp Lemon juice 2 tbsp Apple syrup or maple syrup 4 tbsp Water 3 Spring onions 2 tbsp Pumpkin seed oil

1. Preheat the oven to 200C/400F. Cut the pumpkin into half, remove the seeds and pulps. Cut each half into 6 wedges. Brush each wedge with olive oil and place them on a baking tray lined with parchment paper. Season the pumpkin wedges with salt and pepper. Bake in the middle of hot oven for about 25 minutes.
   
2. Core the apple and cut it into dices. Add in lemon juice, apple syrup, water, salt and pepper. Stir until well mixed. Slice the spring onions and add into the dressing together with pumpkin seed oil.
   
3. Transfer the pumpkin wedges into a large serving dish and serve with the prepared vinaigrette.