Roasted Honey Mustard Pumpkin (Squash)

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Roasted Honey Mustard Pumpkin (Squash)

 

 

1 kg (35 oz) jap pumpkin (kabocha squash), peeled, cut into 3 cm thick wedges

4 teaspoons olive oil

8 teaspoons honey (-OR- agave nectar)

4 teaspoons wholegrain mustard

2 garlic cloves, crushed

salt and pepper, to taste

fresh flat-leaf parsley sprigs, to serve

 

 

1. Preheat oven to 200 C (400 F) or 180 C (350 F) for fan-forced.

 

2. Line a shallow roasting pan with baking paper. Arrange pumpkin,

in a single layer, in pan.

 

3. Combine oil, honey (or agave nectar), mustard and garlic in a jug. Pour over

pumpkin. Season with salt and pepper. Turn to coat.

 

4. Roast for 40 to 45 minutes or until golden and tender, turning

halfway during cooking.

 

5. Stand for 3 minutes. Serve topped with parsley.

 

 

 

TIP: For extra fibre, don't peel the pumpkin.

 

 

 

Serves 4.