Roast pumpkin is given a sweet makeover with smooth maple syrup, thyme and garlic. This will go perfectly with your next roast.
- Preheat oven to 220C/200C fan-forced. Line a small roasting pan with baking paper.
- Scoop seeds from pumpkin and discard. Place pumpkin in prepared pan. Top with thyme and garlic. Drizzle with maple syrup and oil. Season well with salt and pepper. Roast for 40 minutes or until pumpkin is just tender. Set aside to cool completely.
- Place pumpkin and garlic on a plate. Cover with plastic wrap. Refrigerate for up to 4 days.
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