Honey-Mustard Pumpkin

[Guest guest]

Honey-Mustard Pumpkin

 

 

1 kg (35 oz) pumpkin (-OR- squash), peeled, chopped

8 carrots, peeled, chopped

8 tsp honey (-OR- agave nectar)

4 tsp oil

2 tsp wholegrain mustard

1/4 cup toasted pine nuts

8 tsp chopped parsley

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan-forced.

 

2. Place pumpkin and carrot in a baking pan.

 

3. Combine honey, oil and mustard and add to vegetables. Toss to coat.

 

4. Bake for 1 hour, or until vegetables are tender.

 

5. Stir through nuts and parsley before serving.

 

 

Serves 8.