At a glance
You're about to create a beautifully golden, fiery-hot roasted pumpkin dish that brings autumn warmth and bold flavor to your table. The trickiest part is crushing the spices fresh in a mortar to get maximum impact—though pre-ground spices work fine if you're short on time. About 70 minutes total gets you from chopping vegetables to serving these crispy, perfectly caramelized wedges with a cooling creamy dressing.
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Chop the vegetables
Cut the pumpkin into wedges and chop the potatoes and onion into pieces. Place them in a baking dish, season with salt and drizzle with a little olive oil.
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Spice mix
Crush the pepper, dried chilli peppers and cinnamon in a mortar. If you don't have a mortar, you can of course use all the spices ready-ground, though the flavour won't be quite as bold.
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Roast and serve
Sprinkle the spice mix over the vegetables in the dish, toss to combine, and roast at 180°C for about 45 minutes. Serve hot with a cold dressing, made simply by seasoning yoghurt or sour cream with salt and pepper.
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