Our Roasted honey mustard pumpkin makes a smashing side dish.
Ingredients
- 1kg jap pumpkin, peeled, cut into 3cm-thick wedges
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1 tablespoon wholegrain mustard
- 2 garlic cloves, crushed
- Fresh flat-leaf parsley sprigs, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line a shallow roasting pan with baking paper. Arrange pumpkin, in a single layer, in pan.
- Step 2Combine oil, honey, mustard and garlic in a jug. Pour over pumpkin. Season with salt and pepper. Turn to coat. Roast for 40 to 45 minutes or until golden and tender, turning halfway during cooking. Stand for 3 minutes. Serve topped with parsley. For extra fibre, don’t peel the pumpkin.
- Vegetarian
Nutrition
670 kj
Energy
5.4g
Fat Total
1.2g
Saturated Fat
2.5g
Fibre
4g
Protein
90mg
Sodium
23.3g
Carbs (total)
All nutrition values are per serve
Notes
Serve with roast leg of lamb or roast pork.
- Author: Kim Coverdale
- Image credit: Steve Brown
- Publication: Super Food Ideas
0