Roast Pumpkin & Chorizo

This deliciously warm and vibrant dish combines caramelised roasted pumpkin with smoky flavours of chorizo, garlicky sweet chilli, and crunchy textures of pumpkin seeds and hazelnuts. Enjoy!




  1. Preheat oven to 200° degrees celsius.
  2. Line a baking tray and set aside.
  3. Cut pumpkin into thin wedges and place onto tray.
  4. To make the marinade add the Rich Glen Olive Blossom Honey, oil, paprika, salt and pepper together in a bowl and whisk to combine.
  5. Pour ¾ of the marinade over the pumpkin wedges, making sure pumpkin is coated well.
  6. Place in the oven and cook for 25 minutes.
  7. While the pumpkin is cooking, slice up the chorizo into small chunks.
  8. After 25 minutes, turn the oven up to 200 degrees, and add chorizo, hazelnuts, pepitas & sage leaves to the pumpkin and place back into the oven for a further 15-20 minutes until pumpkin is cooked and starting to caramelise.
  9. In a large bowl add the chopped kale and the RG White Balsamic and massage the leaves, then add the remaining marinade.
  10. Once pumpkin is cooked, add a large smear of sour cream to each plate, along with a drizzle of Rich Glen Sweet Chilli Garlic Dressing over the sour cream.  
  11. Add the pumpkin & chorizo to the plate along with a serve of kale.

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