Ottolenghi Style Roasted Pumpkin with Sweet Corn Salsa 🌽

Roasted pumpkin and sweet corn salsa with my #2 fave pumpkin 🌼butternut. The reason I am not using my favourite Kent is that it cooks too fast and doesn’t hold its shape when baking in the oven.

This recipe is from @ottolenghi 👏You will love it! 

Ingredients
* 1 large butternut pumpkin, cut in half lengthways, seeds scooped out, skin on (or off if you prefer) , and cut into 3cm x 8cm wedges
* 5 tablespoons extra virgin olive oil , plus extra to finish
* Salt and freshly ground black pepper
* 2 whole corn cobs
* 1 large red chilli, deseeded and finely diced
* Finely grated zest of 1 large lime, plus 4 tbsp lime juice
* 10g coriander leaves, roughly chopped
* 10 g mint leaves, roughly shredded
* ¼ tsp chilli flakes (optional)
* 30g pumpkin seeds, toasted 
* 50 g feta, crumbled into 1-2cm pieces (not shown in photo 🙈)

Method

1. Heat oven to 230C
2. Toss the butternut with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a lined baking tray in a single layer. Roast for 25 minutes or until just fork-tender. Careful not to overcook. Remove from the oven to cool.
3. Either BBQ your corn and cut off the kernels OR you can always take a short cut by removing the corn kernels with a sharp knife and then cooking them in a warm pan for about 4-5 mins (turning them constantly). Works a treat!
4. Allow the corn to cool in a bowl and then toss them with the chili , lime zest, lime juice, remaining 3 tbsp olive oil, salt, coriander , and mint. Taste for seasoning and then set aside.
5. To serve, arrange the butternut on a serving platter or among plates. Top with the corn salsa, pumpkin seeds, and feta. Serve warm or at room temperature.

Enjoy!