Honey Roasted Pumpkin

Roasted pumpkin, naturally sticky sweet when baked with honey and spices. Great for festive occasions such as Thanks Giving or Christmas and of course, Halloween. Especially delicious with roasts but if a vegetarian touch is required, amazing when eaten with thick, natural Greek style yoghurt.

20 minutes

40-60 minutes

180º C

Ingredients

2 kg pumpkin

- washed, peeled and cut into chunks
2 tbsp honey

- runny
1 tsp cumin seeds
½ tsp chilli flakes
2 tbsp extra virgin olive oil
Sea salt flakes

- to taste
Generous serving of freshly ground black pepper
Fresh herbs

- roughly chopped

Instructions

Prepare pumpkin:
01 Wash and peel. Cut in half, remove seeds and soft flesh. Cut into thick chunks.
02 Place pumpkin into a mixing bowl. Pour over honey, extra virgin olive oil, cumin seeds, chilli flakes, sea salt and black pepper. Coat well each piece of pumpkin.
Roast:
03 Tip out onto a lightly oiled baking tray and roast in the oven for approximately 40-60 minutes. By then the pumpkin should be soft yet crisp around the edges.
Serve:
04 Delicious hot with extra cumin seeds and heaps of fresh chopped herbs such as coriander or parsley.

Notes

I suggest removing the pumpkin from the roasting tin whilst hot, if serving on platters, as they become quite sticky upon cooling and may fall apart. This can be an excellent vegetarian dish; served on its own with plenty of herbs and a large dollop of plain yoghurt, or serve as an accompaniment with either roast lamb or chicken.