Savour the season

Roasted pumpkin pilaf

Serves 4 Prep time 15 mins Cook time 35 mins Cost per serve $3.50

✔gluten free ✔dairy free ✔vegetarian ✔diabetes friendly

1kg Kent pumpkin, cut into 2.5cm wedges
2 tablespoons olive oil
1 large red capsicum, thinly sliced
2 small red onions, thinly sliced
1½ cups brown basmati rice
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cinnamon stick
3 garlic cloves, crushed
1 tablespoon finely grated fresh ginger
1 long green chilli, thinly sliced
3 cups reduced-salt gluten-free vegetables stock
100g sugar snap peas Lemon wedges, to serve

Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin wedges in a single layer on tray. Drizzle with half the oil, then bake for 35 minutes, adding capsicum to tray for last 20