ROAST BUTTERNUT PUMPKIN

pREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

Ingredients

• 1 medium butternut pumpkin (about 1 kg), peeled, seeded, and cut into wedges

• 2 tbsp olive oil

• 1 tbsp Rub-A-Dub Aromatic Wild Herb or Smoky Pepperberry seasoning

• 1 tsp salt

• Freshly ground black pepper, to taste

• 4–5 sprigs fresh thyme

• 1 tbsp honey or maple syrup (optional for extra caramelization)

• Optional Garnishes:

  • Toasted pumpkin seeds

  • Crumbled feta

Method

1. Preheat the Oven:

   • Preheat your oven to 200°C (fan-forced) or 220°C (conventional). Line a large baking tray with parchment paper.

2. Prepare the Pumpkin:

   • In a large mixing bowl, toss the pumpkin wedges with olive oil, Rub-A-Dub Aromatic Wild Herb or Smoky Pepperberry seasoning, salt, and freshly ground black pepper. Add the fresh thyme sprigs and drizzle with honey or maple syrup if using.

3. Roast the Pumpkin:

   • Spread the seasoned pumpkin wedges on the prepared baking tray in a single layer. Ensure they’re not overcrowded for even roasting.

   • Roast in the oven for 35–40 minutes, turning halfway through, until the pumpkin is golden and tender with slightly crispy edges.

4. Serve:

   • Arrange the roasted pumpkin on a serving platter. Garnish with toasted pumpkin seeds or crumbled feta for added texture and flavor. Serve warm as a side dish or a light main course.

Suggestions for Dietary Needs

• Vegan: Use maple syrup instead of honey and vegan feta garnish.

• Vegetarian: Add crumbled feta or goat cheese for a creamy, tangy complement to the roasted pumpkin.

• Gluten-Free: This recipe is naturally gluten-free.