- 2kg Kent pumpkin, cut into wedges, seeded, halved crossways
- 3 red onions, peeled, quartered
- 6 fresh rosemary sprigs
- 2 tablespoons olive oil
- Step 1Preheat oven to 200°C. Divide pumpkin, onion and rosemary between 2 baking trays. Drizzle over the oil. Toss to coat.
- Step 2Season with salt and pepper. Roast for 45 minutes.
All nutrition values are per serve
- Author: Gemma Luongo
- Image credit: Rob Palmer
- Publication: Australian Good Taste