Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

This butternut pumpkin is full of flavour, requires very little preparation and looks great for a buffet dinner.

Serves: 6-8

Prep time: 10 mins

Cooking time: 50-60 mins


  • 1 butternut pumpkin, seeded, peeled and sliced through lengthwise into halves.
  • 1 tbsp rosemary,
  • ½ cup olive oil
  • 1 tbsp honey
  • 1 tsp cumin seeds
  • salt to taste
  • ¼-½ tsp cayenne pepper
  • 1 tbsp chopped chives


  • Preset oven to 200°C (385°F).
  • Line a baking tray or roasting pan with baking paper.
  • Place one half pumpkin onto cutting board with a wooden spoon handle on each side of the board.
  • Using a sharp knife, cut through the pumpkin to the wooden spoon handles. (this stops cutting right through.
  • Place pumpkin onto prepared tray.
  • In a small jug, combine rosemary leaves, oil, honey, cumin seeds, chives, cayenne and salt.
  • Heat until boiling in the microwave for 1-2 minutes.
  • Pour over pumpkin, separating slits with a knife to allow mixture to soak through.
  • Bake in oven until golden brown, basting several times during cooking.
  • Transfer to serving plate and serve.


Chopsticks can be used in place of wooden spoon handles to regulate the depth of chopping the pumpkin.


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