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Roast
Pumpkin
 This
recipe for roast pumpkin combines the flavour of chilli
pepper and also honey. A great vegetarian, side dish Spanish
racione or to accompany main meals. Butternut squash can
also be used instead of pumpkin.
You
will need:
1kg
Pumpkin
4 Small onions
Pinch of chilli flakes
4 Tablespoons of honey
100ml Wine vinegar
Olive oil
Salt
Method
- Cut
the pumpkin into good sized wedges, leaving the skin on.
- Quarter
the onions and arrange on a baking tray with the pumpkin.
- Drizzle
with olive oil, scatter over with the chilli flakes and
lightly season with salt. Bake for 40 minutes.
- 5
minutes before the pumpkin is ready heat the wine vinegar
and the honey in a pan and bring to the boil then let
simmer for 5 minutes.
- Serve
the roasted pumpkin with a generous drizzle of the honey
mixture.
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