Sticky pumpkin and sweet potato traybake

After a nutritious family dinner requiring minimum effort? Try this wonderfully simple traybake, with sticky, spiced chunks of pumpkin and sweet potato, red onion and peppers, served with watercress and crispy pumpkin seeds.

Each serving provides 322 kcal, 7.8g protein, 49g carbohydrates (of which 25g sugars), 9.2g fat, 7.2g fibre and 0.5g salt.


For the traybake

  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 tsp honey
  • 2 garlic cloves, crushed
  • 2 tsp cumin seeds
  • 1 tsp smoked paprika
  • ½ small pumpkin or 1 small butternut squash (approx. 600g/1lb 5oz), cut into 3cm/1¼in chunks, seeds reserved
  • 2 sweet potatoes, cut into 3cm/1¼in chunks
  • 2 red peppers, deseeded and cut into thick wedges
  • 2 red onions, cut into thick wedges
  • salt and freshly ground black pepper

For the crispy pumpkin seeds

  • reserved pumpkin seeds (see above), washed and patted dry with kitchen paper
  • 1 tsp olive oil
  • pinch smoked paprika

To serve

  • 100g/3½oz watercress
  • 250g/9oz natural yoghurt
  • 1–2 tbsp sriracha
Sticky pumpkin and sweet potato traybake

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