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Roasted Pumpkin With Sweet Potato and Sriracha Oil | Milkbottle

Roasted Pumpkin With Sweet Potato and Sriracha Oil

Pumpkin Party

Roasted Pumpkin With Sweet Potato and Sriracha Oil

Recipe
Roasted Pumpkin With Sweet Potato and Sriracha Oil
½ hokkaido or butternut pumpkin
2 sweet potatoes
4 potatoes
2 banana shallots
1 garlic
2-3 tbsp olive or rapeseed oil
2 red chilis, spanish pepper
2 tbsp Sriracha sauce
2 tbsp olive or rapeseed oil
salt flakes or chili flakes


Pre-heat the oven to 225C.
Cut the pumpkin and the sweet potatoes into cloves and place on a baking tray.
Split the potatoes, shallots, and the whole garlic down the middle.
Divide the chilis lengthways and put everything on the baking tray.
Top with 2-3 tbsp of oil and some of the pumpkin seeds.
Roast in the oven for about 20 minutes.
Turn over the pumpkin and the sweet potatoes after half of the time has passed.
Mix the Sriracha sauce with 2 tbsp of oil and drip across the tray.
Serve directly from the tray.
Season with salt flakes or chili flakes for a spicier finish.
Serves 4

Image: Susanna Blavarg via Taverne Agency. Recipe: Elisabeth Johansson

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