Roasted Rosemary Spiced Pumpkin Recipe | Elika Tasker
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Roasted Rosemary Spiced Pumpkin Recipe (Vegan, Gluten-Free)

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Roasted Rosemary Spiced Pumpkin Recipe | Elika Tasker

Roasted Rosemary Spiced Pumpkin

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  • Author: Elika

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

Scale
  • 1 whole pumpkin
  • 1/4 cup olive oil
  • 2 sprigs rosemary

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 pumpkin, olive oil 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

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

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