Pumpkin with nut butter

Honey and nuts add sweetness and crunch to roast pumpkin.

Preheat oven to 180ºc.
Place pumpkin in a non-stick baking dish. Spray with olive oil spray. Season with salt and pepper. Bake for 35 minutes or until pumpkin starts to soften.
Use a wooden spoon to beat butter, at room temperature; honey; and deluxe nut assortment, chopped, in a bowl until combined. Spoon over the pumpkin.
Bake for 15 minutes or until pumpkin is tender and nuts are golden.

Source

700g kent pumpkin, peeled, seeded, into 6 wedges each

700g jarradine pumpkin, peeled, seeded, into 6 wedges each.

Olive oil spray

100g butter

2 tbsp honey

150g mixed nuts

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