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Cinnamon roasted pumpkin


Cinnamon roasted pumpkin

Ingredients 6
Servings 4
Time 45 mins

Ingredients

  • 1
    large pumpkin (hubbard squash), peeled, seeded and cubed
  • 30
    ml
    olive oil
  • 15
    ml
    honey
  • 5
    ml
    ground cinnamon
  • salt and freshly ground black pepper
  • 15
    ml
    chopped fresh rosemary
 

Method

 

Preheat the oven to 200°C.

Generously coat two baking sheets or roasting tins with oil.

Place the pumpkin cubes in a large bowl.

Drizzle with the olive oil and honey.

Sprinkle with cinnamon, salt and pepper and toss to coat.

Spread the cubes in a single layer on prepared baking sheets, taking care that they do not overlap.

Place in the oven and bake for15 minutes.

Remove from the oven, turn the cubes with a spatula and return to the oven.

Continue baking for 10-15 minutes or until the pumpkin is tender.

Remove from the oven and sprinkle the rosemary on top.

Serve warm.

 

 

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