Roast pumpkin and mealies

Recipe from: 2/1/2001 12:00:00 AM
Ingredients 9
Servings 1
Minutes 15 minutes


Serving Change
  • 1
    pumpkin, cut into wedges
  • 1
    onion, cut into wedges
  • 1
    whole head of garlic, cut in half
  • 2
  • 30
    pumpkin seeds
  • 1
    sprig fresh rosemary
  • 50
    olive oil
  • 30
    lemon juice
  • salt and pepper


15 minutes
1. Place pumpkin wedges, onion, garlic and mealies (cut into 4 cm rings) on a greased baking tray, scatter with pumpkin seeds and rosemary and drizzle with oil and lemon juice. Toss to coat well. 2. Roast in a preheated 200 ºC oven for 15 to 20 minutes until cooked through. 3. Break up garlic into cloves and mix together. Season to taste with salt and freshly ground black pepper. Serve as a side dish. Remember to squeeze the cooked garlic flesh out of the skin before you eat it.

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