After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds.
Ingreadient
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp honey
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 1 tsp smoked paprika
- ½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved
- 2 sweet potatoes, cut into 3cm/1¼in chunks
- 2 red peppers, deseeded and cut into thick wedges
- 2 red onions, cut into thick wedges
- salt and freshly ground black pepper
- reserved pumpkin seeds (see above), washed and patted dry with kitchen paper
- 1 tsp olive oil
- pinch smoked paprika
- 100g/3½oz watercress or rocket
- 250g/9oz natural yoghurt
- 1–2 tbsp sriracha
Direction
- Preheat the oven to 200C/180C Fan/Gas 6.
- Whisk the oil, vinegar, honey, garlic and spices together in a large bowl. Add the vegetables, season with a pinch of salt and pepper and mix thoroughly. Tip everything into a large roasting tin and shake out into an even layer. Roast for 50 minutes, giving everything a shake and a mix halfway through cooking.
- Meanwhile, make the crispy pumpkin seeds by mixing them with the oil and a pinch of salt. Spread out on a non-stick baking tray (or a tray lined with greaseproof paper) and bake alongside the vegetables for 20 minutes until crisp. Season with a pinch of smoked paprika and set aside to cool.
- Remove the vegetables from the oven and stir through the watercress. Mix the yoghurt and sriracha together, drizzle over the vegetables and serve topped with the crispy pumpkin seeds.
