Roast Pumpkin (Squash) with Herb & Garlic Oil

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Roast Pumpkin (Squash) with Herb & Garlic Oil

 

 

1 kg (35 oz) butternut pumpkin (squash), peeled, cut into 2.5 cm (1 " ) pieces

8 teaspoons olive oil

4 garlic cloves, thinly sliced

4 teaspoons fresh marjoram leaves

8 teaspoons chopped fresh flat-leaf parsley leaves

 

 

1 Preheat oven to 220 C (430 F) or 200 C (400 F) for fan-forced.

 

2. Line a baking tray with non-stick baking paper (parchment).

 

3. Place pumpkin on prepared tray.

 

4. Heat oil in a frying pan over low heat. Add garlic and marjoram. Cook for 1

minute or until fragrant. Remove from heat. Stand for 5 minutes.

 

5. Drizzle oil mixture over pumpkin. Roast for 40 minutes or until browned and

tender.

 

6. Sprinkle with parsley. Serve.

 

 

Serves 8.