Baked pumpkin with sun-dried tomato paste

Rick Stein's Baked Pumpkin with Sun-Dried Tomato Paste and Crispy Onions, inspired by his stay in Turkey, works well as a vegetarian main or a side to a meat dish.

Ingredients

1 kg pumpkin, peeled, seeded and cut into chunky slices

3 medium onions, halved and sliced

1 1/2 tsp fine salt

6 tbsp  sun dried tomato paste

12 turns black peppermill

2 tbsp  plain flour

150ml olive oil, plus extra for greasing

Method

Heat the oven to 200°C/gas mark 6. Grease the base of a roasting tin or ovenproof dish and arrange the pumpkin slices in it.

In a large bowl, mix the sliced onions with the salt. Massage the salt into the onions using your hands, to break them down a little. Mix in the tomato paste, black pepper and flour, then scatter all over the pumpkin.

Drizzle the olive oil over the whole lot and bake for 30–40 minutes until the onions are starting to brown and the pumpkin is tender. Serve hot or warm.