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

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Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 4

Author : Katrina Woodman

side vegetarian sage

Ingredients

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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

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Instructions

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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.