Sticky roast pumpkin

Name: Sticky roast pumpkin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 500g kent pumpkin, cut into 2cm-thick wedges; 500g jarrahdale pumpkin, cut into 2cm-thick wedges; 36.80 gm rice bran oil; 57.20 gm honey; 65.63 gm fresh orange juice (see tip); 62.50 ml fresh sage leaves; Chopped pecan nuts, to serve; Feta, to serve

5.0

(5)

www.taste.com.au

Your recipes

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4

Author : Katrina Woodman

side vegetarian sage

Ingredients

Remove All · Remove Spices · Remove Staples

500 grams kent pumpkin, cut into 2cm-thick wedges500 grams jarrahdale pumpkin, cut into 2cm-thick wedges36.80 gm rice bran oil57.20 gm honey65.63 gm fresh orange juice (see tip)62.50 ml fresh sage leavesChopped pecan nuts, to serveFeta, to serve

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Preheat oven to 200°C/180°C fan-forced. Place pumpkin, oil, honey and juice in a bowl. Season with salt and pepper. Toss to combine. Transfer to a roasting pan. Roast for 25 minutes. Remove from oven. Turn pumpkin. Add sage. Roast for 10 minutes or until golden and tender. Serve topped with pecans and feta.

Top similar recipes

Curated for you