Starters & Light meals
Honey-and-orange roasted pumpkin
8
Easy
15 minutes
20 minutes
Add a twist to your standard roast pumpkin recipe with Hannah's additions of honey and orange juice and zest. These lightly charred crescents will make a beautiful side for your next Sunday roast.
Wine/Spirit Pairing
Woolworths Exclusive Selection Viognier
Ingredients
Method
- 1 medium-sized pumpkin, cut into wedges
- 100 g butter
- 4 garlic cloves, sliced
- 3 T olive oil
- 2 T Woolworths fynbos honey
- 1 orange, zested and juiced
- Sea salt and freshly ground black pepper, to taste
Method
Ingredients
1. Preheat the oven to 200°C, or prepare a medium-hot braai. Arrange the pumpkin in an ovenproof dish.
2. Dot with the butter and garlic, then drizzle with the olive oil, honey and orange juice.
3. Season to taste, add the orange zest and roast for 20 minutes, or until slightly charred and tender.
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