Tenina.com's Bumbu Curry Roasted Pumpkin

Need

2 Tablespoon Bumbu Curry Paste per piece of pumpkin Recipe
Extra Virgin Olive Oil (EVOO) as needed
4 wedges of Kent pumpkin, skin on
2 Pinch pink salt flakes or to taste
pot set yoghurt to serve Recipe
1 Handful fresh coriander or cilantro roughly chopped
1-2 red chilli sliced to garnish
2-3 spring onions, sliced to garnish
Plenty seeds or nuts of choice (we used hemp seeds and pine nuts) toasted

Do

Preheat the oven to 180°C and line a baking dish with paper.
Prepare the pumpkin by de-seeding and placing into the baking dish. Spread the bumbu paste on top of each piece. Be generous. Drizzle with EVOO and season with pink salt flakes.
Roast 30 minutes. Increase temperature to 200°C and roast a further 10 minutes.
Serve hot with dollops of yoghurt, fresh herbs and sliced chillies and all the seeds, nuts you desire.

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