Roasted pumpkin wedges with sesame and chilli

Ingredients

For 1 serving

• Pumpkin250 g
• Sesame oil1 teaspoon
• Sesame seeds5 g
• Cayenne pepper1 pinch
• Saltto taste

Contains: sesame

In season: September – December

Method

1. Heat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash the pumpkin well, scoop out the seeds and fibres with a spoon and cut it, skin on, into thin wedges about 1.5 cm thick.
3. In a bowl, toss the wedges with the sesame oil, a pinch of salt and the chilli powder, and lay them on the tray without overlapping.
4. Roast for 25 minutes, turning halfway, until tender when pierced with a fork and caramelised at the edges.
5. Sprinkle with the sesame seeds for the last 3 minutes, so they toast without burning.