Rosemary Roast Pumpkin

A easy and tasty roasted pumpkin recipe that's great as a side or topping to a salad.

I often use this as a side with our Sunday roasts, but it works equally well with most dishes. It adds great taste and texture to a meal and also works well as a base for other recipes. Here I've used one of our flavour filled Crown Prince pumpkins...just look at that fantastic dark orange pumpkin colour inside.

Ingredients

• 1 pumpkin

• Oil (I've used Hillfarm Oils rapeseed oil)

• Salt & pepper (I've used Maldon Sea Salt)

• 3-4 sprigs of rosemary

• Non stick roasting dish

Method

1. Preheat the oven to around 170c

2. Cut open pumpkin and remove seed (keep these for toasting later)

3. Dice into rough cubes of about 2-3cms

4. Pour a little oil in the non-stick dish

5. Put pumpkin cubes into the dish and coat with the oil

6. add a seasoning of salt and pepper

7. Place in the oven for 20mins or until the fresh is soft

8. Take out gentle move the pumpkin around and add in the rosemary

9. replace in the oven for a further 25mins or till fully cooked (it should be slightly crispy on the outside and soft on the inside)

10. When cooked remove from the oven and serve

We like to serve ours with our Sunday roast, but it works with most meals and is a great way to add texture and colour to a plate.