Ingredients
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1kg jap pumpkin, peeled, cut into 3cm-thick wedges
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1 tablespoon olive oil
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2 tablespoons honey
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1 tablespoon wholegrain mustard
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2 garlic cloves, crushed
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Fresh flat-leaf parsley sprigs, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Line a shallow roasting pan with baking paper. Arrange pumpkin, in a single layer, in pan.
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2Combine oil, honey, mustard and garlic in a jug. Pour over pumpkin. Season with salt and pepper. Turn to coat. Roast for 40 to 45 minutes or until golden and tender, turning halfway during cooking. Stand for 3 minutes. Serve topped with parsley. For extra fibre, don’t peel the pumpkin.
Source: taste.com.au
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