Roasted pumpkins

By Faeza
14 December 2015


¦ 500g white pumpkin, cut into 3cm wedges

¦ 500g Hubbard squash, cut into 3cm wedges

¦ 500g butternut, halved and cut into 2cm slices

¦ 125ml (1/2 cup) olive oil or melted butter

¦ salt and pepper to taste

¦ 50g salted peanuts, chopped

¦ 2 spring onions, thinly sliced

¦ 30ml (2 tablespoons) finely shredded fresh parsley


Preheat oven to 200°C. Place the combined pumpkins in a roasting pan. Drizzle olive oil over pumpkin and season with salt and pepper. Bake in oven for 45 minutes or until tender. Combine peanuts, spring onions and parsley in a bowl.

Sprinkle over pumpkin and toss to combine. Serve warm as a side dish. Use any type of pumpkin that is in season and available at your green grocers.