Roasted Pumpkin

Roasted pumpkin is one of those simple autumn foods you can use in a wide variety of ways. Think roasted pumpkin sourdough bruschetta with pumpkin spread and balsamic glaze. It's all you need for a cosy autumn snack or lunch with a roasted pumpkin salad, goat's cheese and pecan nuts.

📝 Ingredients

• 500 g pumpkin
• 50 g maple syrup
• 20 g crushed garlic
• 6 g fresh rosemary
• 70 g olive oil
• 6 g salt
• 1 g black pepper

👨‍🍳 Instructions

1. 1line baking tray: Line a baking sheet or roasting tray with parchment paper.
2. 2turn on oven: Turn the oven to 220°C or 428°F.
3. 3prep pumpkin: Wash the pumpkin well and cut it into wedges.
4. 4make marinade: Make the "dressing" by mixing roughly chopped garlic, rosemary sprigs you bruised a bit between your fingers and the olive oil and seasoning.
5. 5mix with pumpkin: Mix this with the pumpkin making sure you get it into every nook and cranny.
6. 6place pumpkin on tray: Put the dressed pumpkin onto the baking sheet or tray and cover with aluminium foil.
7. 7cook pumpkin: Roast for 15 to 20 minutes or until the pumpkin is just cooked.
8. 8reserve pan juices: You will have lovely juices in the bottom of the roasting tray. Remove the rosemary stalks and put the juices into a blender and blend until smooth.
9. 9serve: Use this to dress the pumpkin before serving or, as a dressing for pumpkin salad.