Roast pumpkin with herb and garlic oil

Cooking Vegetarian Roast pumpkin with herb and garlic oil

Spiced pumpkin is the perfect accompaniment to your Sunday roast.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place pumpkin on prepared tray.
  2. 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. Drizzle oil mixture over pumpkin. Roast for 40 minutes or until browned and tender. Sprinkle with parsley. Serve.

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1kg butternut pumpkin, peeled, cut into 2.5cm pieces
2 tbsp olive oil
4 garlic cloves, thinly sliced
1 tbsp fresh marjoram leaves
2 tbsp chopped fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
10
Cooking time
46
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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