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
- 1 tbs honey
- 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.
- Sprinkle pumpkin with sea salt, a grind of pepper, and a drizzle with good large tablespoon of honey.
- 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.
- 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!