Roast Pumpkin


Comments 12 comments   

Servings: 4
  • 2 red onions, skin on, quartered
  • 1.75 lb pumpkin, skin on, cut into wedges
  • 1 teaspoon chili flakes
  • 1⁄3 cup extra virgin olive oil
  • sea salt, to taste
  • 4 tablespoons honey
  • 1⁄3 cup red wine vinegar
  • mint leaf, to garnish
  • Preheat oven to 200C.
  • In a roasting pan toss together onion, pumpkin, chilli flakes, oil and sea salt.
  • Bake 40-50 min or until cooked through.
  • Meanwhile bring honey and vinegar to the boil in a small pan, then simmer for 5 minutes.
  • Place roasted pumpkin and onion in a serving dish, drizzle with honey mixture and scatter with mint.

Go back to the Main Page of the Archives.