Nature’s best work goes straight from the market to the dinner table with this delicious take on roasted pumpkin.

Tip: Golden nugget and sweet dumpling pumpkins are available from growers’ markets, gourmet greengrocers and some supermarkets.

Ingredients

1 tbsp olive oil

3/4 cup maple syrup

1kg small Kent or Jap pumpkin

1 small golden nugget pumpkin (400g)

1 small sweet dumpling pumpkin (400g)

1/4 cup sliced sage leaves

1 tsp sea salt flakes

2 1/2 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.

Bicycle with farmers market produce — Combine entertaining with exercise – take a trip to your local farmers’ market this weekend!

Maple-roasted pumpkin, sage & nuts — *(Credit: Cath Muscat)*

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.