INGREDIENTS; 8 to 10 large wedges of Pumpkin (I used Kent pumpkin), ¼ Cup Oil, ½ Cup Honey, 2 Teaspoons Sesame seeds and Salt and Pepper.
METHOD; Preheat oven to 180c. Chop the pumpkin into large wedges. Ensure you remove the seeds but retain the skin on the pumpkin, it taste delicious roasted. Place the pumpkin on an oven tray lined with baking paper. Drizzle oil and honey over pumpkin. Sprinkle sesame seeds over pumpkin and season with salt and pepper. Toss and move the pumpkin around on the tray to coat all the pieces in the oil, honey and seeds. Cook in oven until soft and glazed, approximately 30 – 45 minutes depending on the size of your pumpkins. Ensure to turn the pumpkin during the cooking. Serve immediately.
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