Roasted Honeyed Pumpkin

This delicious recipe is the creation of Ros Royal — caterer, yoga teacher and olive grower.

Ingredients (Serves 4)

  • 1.5kg Japanese pumpkin
  • sea salt
  • pepper
  • 1 tbs honey


  1. Cut the pumpkin into 2.5cm (1 inch) slices. Do not peel. Place in stainless steel baking dish, and drizzle with extra virgin olive oil.
  2. Sprinkle pumpkin with sea salt, a grind of pepper, and a drizzle with good large tablespoon of honey.
  3. Place into a 200-degree oven, and roast for approx 30 mins, basting regularly. Add a little water as the oil evaporates, and the honey starts to caramalise. Scrape any congealing juices from the bottom of the dish, and pour over the pumpkin.
  4. Pumpkin is cooked when a metal skewer spikes soft flesh.

Serve warm as a side vegetable, or allow to cool, and store for up to 5 days in the refrigerator. Flavour will improve daily. Best dressed with your choice of a lime vinaigrette, or a balsamic and olive oil dressing. Delicious served with rocquet, fetta and avocado, or as an accompaniment to roasted chicken or lamb.

And eat the skin…healthy and delicious!