Roasted pumpkin with pork ragu, mixed seeds and salad greens

By YOU Digital
20 November 2019


Preparation: 15 min | Cooking: 15 min | Serves: 4

The layers of flavour in this dish plant the seeds for a #Just Delicious summer dinner!


400g pumpkin, cut into wedges

15ml (1T) olive oil

pinch coarse salt

5ml (1t) black pepper

5ml (1) fresh thyme

5ml (1) chilli flakes

5ml (1t) ground cumin

To serve

green salad leaves 125ml (½c) mixed seeds 750ml (3c) pre-prepared pork ragu (see Monday’s recipe)


  • Preheat oven to 200°C.
  • Put the pumpkin wedges on a lined baking tray and season with the salt, black pepper, thyme, chilli flakes and cumin.
  • Bake for 15 minutes.
  • Toast the mixed seeds in a small pan.

To serve

  • Serve the roasted pumpkin on the salad leaves, then top with the toasted seeds and ragu. 

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