1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (289g) Recipe makes 4 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 255 | ||
| Calories from Fat 119 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.3g | 20% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 9.5g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 11mg | 0% | |
| Potassium 782mg | 22% | |
| Total Carbohydrate 36.2g | 12% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 22.4g | ||
| Protein 2.6g | 5% | |
Tasty Roast Pumpkin
By: Jewelies
May 12, 2005
Pumpkin with a tasty sauce
SERVES 4 -6
Ingredients
- 2 red onions, skin on, quartered
- 800 g pumpkin, skin on, cut into wedges
- 1 teaspoon chili flakes
- 60 ml extra virgin olive oil
- sea salt, to taste
- 4 tablespoons honey
- 80 ml red wine vinegar
- mint leaf, to garnish
Directions
1
Preheat oven to 200°C.2
In a roasting pan toss together onion, pumpkin, chilli flakes, oil and sea salt.3
Bake 40-50 min or until cooked through.4
Meanwhile bring honey and vinegar to the boil in a small pan, then simmer for 5 minutes.5
Place roasted pumpkin and onion in a serving dish, drizzle with honey mixture and scatter with mint.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Smashed Potato Chowder With Variations
Quick Lentil Italian Tomato Soup
Cucumber Mustard and Dill Salad
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef floWer
On May 28, 2007
I made this for Zaar World Tour III Followed the recipe as written however I left out the chilli flakes so my DD (Little Miss) could eat this recipe. Very delicious way to make pumpkin/squash thanks Jewelies.
From: **Mandy**
On Mar 28, 2007
I served this as a side to Roasted Chicken With Thyme and Honey Cream and was most impressed, I didn't leave the skin on pumpkin & onions as per recipe just a personal choice and used chilli powder instead of flakes as that's what I had on hand. Added a nice sweetness to the pumpkin and an aftertaste with a kick. A keeper for me, thanks!!
From: Stardustannie
On Oct 29, 2006
Yummo!! This is a great way to serve pumpkin, I've had it twice now...first off with Leslies Topside Roast Leslies Topside Roast and the next time it was made up in the Webber BBQ and served with Roast Pork. It's visually appealing too when served up direct from the baking dish. Thanks for sharing!!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved