Ingredients
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700g kent pumpkin, peeled, seeded, into 6 wedges each
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700g jarradine pumpkin, peeled, seeded, into 6 wedges each.
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Olive oil spray
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100g butter
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2 tablespoons honey
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150g mixed nuts
Method
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1Preheat oven to 180ºc.
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2Place pumpkin in a non-stick baking dish. Spray with olive oil spray. Season with salt and pepper. Bake for 35 minutes or until pumpkin starts to soften.
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3Use a wooden spoon to beat butter, at room temperature; honey; and deluxe nut assortment, chopped, in a bowl until combined. Spoon over the pumpkin.
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4Bake for 15 minutes or until pumpkin is tender and nuts are golden.
Source: taste.com.au
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