Spicy Pumpkin with Roasted Pumpkin Seeds and Pangrattato

Okay Universe, listen up.

I'm going to drink more water. I'm going to eat croissants without pretending I'm in Paris. I'm going to stop eating so many toasted almonds between meals. I'm going to start  to eat proper lunches. Unless a box of Ritz crackers and a glass of cold milk are considered proper, and if so, I'll continue to eat proper lunches.

I'm going to give as much thought and time to my recovery as I do to my work-out. I'm going to mulch the garden (I promise). I'm going to finish that sewing project I started a year ago. I'm going to sort my ever-expanding cook book collection into some-sort-of-order and find some-where-to-put-it.

I'm going to take this Tuesday and give it a good shake. AND I'm going to conjure up a meal out of half a pumpkin and some day-old bread. 

I just wanted to get that off my chest. Thanks for listening. 

Spicy Pumpkin with Roasted Pumpkin Seeds and Pangrattato

from Katie Quinn Davies' What Katie Ate

Serves 4 as a side dish

For the Pumpkin:

3 tablespoons olive oil

2 teaspoons ground cumin

1/2 teaspoons chilli flakes

2 sprigs rosemary, leaves picked ad finely chopped

1kg pumpkin, peeled and cut into 2.5cm pieces

sea salt and freshly ground black pepper

1/3 cup pumpkin seeds

1 teaspoon olive oil

For the Pangrattato:

2 tablespoons olive oil

2 golden shallots, finely chopped

1/2 sourdough breadcrumbs

small handful sage leaves, finely chopped

small handful parsley leaves, finely chopped

sea salt and freshly ground black pepper

Roast the Pumpkin:

Preheat the oven to 200 degrees C.

Combine the olive oil, cumin, chilli flakes and rosemary in a bowl, then add the pumpkin and toss to coat evenly. Season with salt and pepper, then transfer to a baking tray. Roast for 30-35 minutes until the pumpkin is soft when pierced with a skewer. Remove from the oven and reduce the heat to 180 degrees C. Cover the pumpkin to keep it warm.

Scatter the pumpkin seeds on a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the oven for 10 minutes or until golden brown.

Make the Pangrattato:

Warm the olive oil in a frying pan over medium heat. Add the shallot and cook for 5 minutes, stirring often. Tip in the breadcrumbs and herbs and fry, stirring frequently to coat with the oil. Season with salt and pepper. When the crumbs are starting to turn light brown (about 5-10 minutes), remove from the heat.

To Serve:

Place the roasted pumpkin in a large serving bowl and scatter with the roasted pumpkin seeds and pangrattato.