Zero waste roast pumpkin with chilli, thyme and garlic

Instructions

1. Preheat oven to 200°C (180°C fan-forced).
2. Break down the pumpkin by cutting into larger pieces, removing and reserving the skin and seeds. Separate the seeds from the fibrous flesh that holds them together. Chop the pumpkin into cubes about 2.5 cm x 2.5 cm (1 inch x 1inch).
3. Melt the margarine and add to a bowl along with the chilli, garlic and thyme and 2 pinches of salt.
4. Then mix the chopped pumpkin, along with the flesh you removed from the seeds, with the melted margarine and herbs.
5. Place into either a roasting tray or ceramic roasting dish that has been lined with baking paper. Then top with more baking paper and cover the dish with foil and seal well.
6. Roast for 30-35 minutes until the pumpkin is soft, then uncover and roast for a further 10-15 mins until the pumpkin has a golden colour.
7. While the pumpkin is roasting, prepare the pickle mix by adding the water, vinegar, sugar and 50 g of salt to a saucepan and bring it to a boil. Simmer for about 5 mins.
8. Chop the pumpkin skin into smaller pieces and blanch in boiling water for around 30 seconds. Strain the pumpkin skin, place it into a bowl and pour over the pickling liquid. Then set aside.
9. To make the pumpkin seed topping, toast the seeds in a dry pan, then place them into a blender while hot, add the vegetable oil and blend until smooth.
10. Once the pumpkin is finished roasting, drizzle over some pumpkin seed mixtureand sprinkle over the chopped pickled skins, chopped chives and the grass onion flowers.