Ingredients
1 tbsp olive oil
¾ cup maple syrup
1kg small Kent or Jap pumpkin
1 small golden nugget pumpkin (400g)
1 small sweet dumpling pumpkin (400g)
¼ cup sliced sage leaves
1 tsp sea salt flakes
2½ cups mixed unsalted cashews, almonds and walnuts
Method
-
Preheat oven to 200°C. Combine oil and syrup in a jug. Cut Kent or Jap pumpkin into 4cm-wide wedges and discard seeds. Cut smaller pumpkins into 2cm wedges and deseed. Divide pumpkin between 2 large roasting pans. Drizzle ½ cup of the syrup mixture evenly over pumpkin in both pans and turn until coated. Roast for 25 minutes, turning once.
-
Meanwhile, put remaining syrup mixture, sage, salt and nuts in a large bowl and stir until combined. Spoon over and around pumpkin in pan. Continue to roast for 10-12 minutes or until golden. Serve.
Tip: Golden nugget and sweet dumpling pumpkins are available from growers’ markets, gourmet greengrocers and some supermarkets.
