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Roasted honey mustard pumpkin

  • 0:20 Prep
  • 0:45 Cook
  • 4 Servings


  • 1kg jap pumpkin, peeled, cut into 3cm-thick wedges
  • 1 tablespoon olive oil
  • 2 tablespoons honey
  • 1 tablespoon wholegrain mustard
  • 2 garlic cloves, crushed
  • Fresh flat-leaf parsley sprigs, to serve


  • 1
    Preheat oven to 200°C/180°C fan-forced. Line a shallow roasting pan with baking paper. Arrange pumpkin, in a single layer, in pan.
  • 2
    Combine 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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