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
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.