Name: Cinnamon-roasted pumpkin
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 750 g pumpkin; 125 ml orange juice or water; sea salt; 2 cinnamon sticks; 50 g coconut sugar brown sugar or maple syrup; 100 g vegan butter cut into cubes

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Ingredients (6)

750 g	pumpkin
125 ml	orange juice — or water
	sea salt
2	cinnamon sticks
50 g	coconut sugar — brown sugar or maple syrup
100 g	vegan butter — cut into cubes

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Method:

Heat the oven to 180°C. Peel the pumpkin, cut into slices and remove the pips.

Arrange the pumpkin in a baking dish. Add the orange juice or water and salt lightly. Crumble in the cinnamon, sprinkle with sugar and dot with butter. Cover with the lid or foil.

Bake for 30 minutes, then uncover and baste the pumpkin with the sauce. Roast uncovered for a further 30 to 45 minutes until tender and well browned – switch on the oven griller at the end of cooking time if it needs more colour. Transfer to a serving dish and serve hot.

Serve these sweet and tender pumpkin slices on a pile of brown rice or quinoa and serve a big green salad alongside.

NOSH NOTES

If you don’t have vegan butter, a couple of teaspoons of coconut or olive oil will work beautifully.
If you can’t find coconut blossom sugar, you can use regular brown sugar but a good drizzle of maple syrup would be the best alternative.

This super simple recipe is from our Vegetable & Grains chapter in our cookbook Tortoises & Tumbleweeds