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Pumpkin with nut butter

  • 0:10 Prep
  • 0:50 Cook
  • 6 Servings


  • 700g kent pumpkin, peeled, seeded, into 6 wedges each
  • 700g jarradine pumpkin, peeled, seeded, into 6 wedges each.
  • Olive oil spray
  • 100g butter
  • 2 tablespoons honey
  • 150g mixed nuts


  • 1
    Preheat oven to 180ºc.
  • 2
    Place 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.
  • 3
    Use a wooden spoon to beat butter, at room temperature; honey; and deluxe nut assortment, chopped, in a bowl until combined. Spoon over the pumpkin.
  • 4
    Bake for 15 minutes or until pumpkin is tender and nuts are golden.

Source: taste.com.au


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