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