Roasted pumpkin and chermoula dip

Step 1

Preheat oven to 200°C/180°C fan-forced. Lightly grease a large roasting pan. Cut pumpkin into 2cm pieces. Combine pumpkin, ground coriander, cumin and 2 teaspoons of oil in a large bowl. Season with salt and pepper. Transfer to prepared pan. Roast for 20 minutes or until pumpkin is tender. Allow to cool. Transfer to a bowl.

Step 2

Meanwhile, heat remaining oil in a medium frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 30 seconds or until fragrant.

Step 3

Using a fork, lightly mash pumpkin. Stir in onion mixture, parsley and coriander. Transfer to a serving bowl. Serve sprinkled with pepitas.