Roasted Rosemary Spiced Pumpkin

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Roasted Rosemary Spiced Pumpkin
This roasted pumpkin is amazing on it's own as a fantastic side dish OR here's a pro chef tip...blend with stock for an AMAZING soup!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 160c
  2. Wash, seed and cut the pumpkin into approx 2 inch chunks
  3. Strip the leaves from the rosemary stems and chop the leaves, discard the stems
  4. Combine the pumkin, olive and rosemary in a bowl and stir to coat the pumpkin
  5. Place the coated pumpkin on a sheet tray and roast in the preheated oven for 20 mins
Recipe Notes

For my U.S. followers - this type of pumpkin is similar to a kabocha squash

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