Thai-style Roast Pumpkin

Ingredients (Serves 3-4):

• 1/4 whole butternut pumpkin skin on, seeds removed
• 60ml (1/4 cup) Beerenberg Extra Virgin Olive Oil
• 1 tsp crushed garlic
• 1 tsp ground cumin
• 2 tbs Beerenberg Sweet Chilli Relish
• 4 tbs rice wine vinegar
• 1 tbs brown sugar
• 40ml (2 tbs) soy sauce
• 2 tsp sesame oil
• Coriander, to garnish

Method:

1. Preheat oven to 180C.
2. Cut the pumpkin into about 10 wedges. Brush exposed sides with 1 tbsp of olive oil. Season then place skin side down on a tray and roast for 30 minutes.
3. While pumpkin is cooking, place the Beerenberg Crushed Garlic, cumin, Beerenberg Sweet Chilli Relish, rice wine vinegar, sugar, soy sauce, remaining olive oil and sesames oil in a sauce pan and to bring to boil. Reduce heat to low and simmer for 2 minutes. Remove pumpkin from oven and place in a large bowl. Add dressing, tossing pieces until well coated. Set aside for 30 minutes, then serve at room temperature drizzled with dressing, and garnished with coriander, if desired.