
Roasted Rosemary Spiced Pumpkin
Description
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!
Ingredients
- 1 whole pumpkin
- 1/4 cup olive oil
- 2 sprigs rosemary
Instructions
- Preheat oven to 160c
- Wash, seed and cut the pumpkin into approx 2-inch chunks
- Strip the leaves from the rosemary stems and chop the leaves, discard the stems
- Combine the pumpkin, olive oil and rosemary in a bowl and stir to coat the pumpkin
- Place the coated pumpkin on a sheet tray and roast in the preheated oven for 20 mins
Notes
For my U.S. followers – this type of pumpkin is similar to a kabocha squash
Why not turn this recipe into a food prep roast veg tray for the week? You can simply add eggplant, quartered red onions, cauliflower & garlic cloves to the bowl before roasting