Fennel and Sumac Roast Pumpkin
1/2 Kent Pumpkin or Butternut pumpkin, chopped
1 tsp fennel seed, ground
1 tsp sumac
salt, pepper, olive oil
I do a ton of roasting all year round. I think its the easiest way to get flavourful food, and this dish is no exception. WTH is Sumac? It’s a crushed berry that has a sort of tart flavour and is great on veggies, fish or chicken.
Cut up your pumpkin in chunks roughly the same size. You can leave the skin on(thats actually where the vitamins are!), then place on a foil covered baking try.
Mix together(in a mortar and pestal if you have one) fennel seeds, sumac, and maybe some ground chilli if you want some spice. Add salt and pepper, then sprinkle over pumpkin. Add a few dashes of olive oil and mix it all up so that the pumpkin is evenly coated.
Place in the oven on 225c and let cook for about 15-20 minutes, or whenever you can easily pierce the pumpkin with a fork.