Honeyed Herb Butternut Pumpkin

Elevate your pumpkin game by roasting it in a delightful blend of honey and herbs. The result? A gently caramelised, subtly flavoured pumpkin that everyone will love.

How long will it take?

1 ½ hours

What’s the serving size?

Serves 8

What do I need?

  • 2 kg butternut pumpkin
  • 30 mL olive oil
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 4 bay leaves
  • 30 g butter, melted
  • 60 mL honey
  • 2 tsp fresh thyme leaves

How do I make it?

  1. Preheat oven to 220C.
  2. Cut pumpkins in half lengthways and scoop out seeds and pulp.
  3. Brush pumpkin with olive oil on flesh and skin sides and season with salt and pepper.
  4. Place cut side down in a roasting pan with bay leaves and cook for 30 minutes, or until softened.
  5. Meanwhile, prepare honey sauce by adding butter, honey, and thyme to a bowl and whisking to combine.
  6. Flip pumpkin over so skin side is facing down. Add ¼ cup water to the pan and baste cut side of pumpkin with honey sauce. Return to the oven to cook for a further 30 to 40 minutes, basting with the pan juices every 15 minutes.

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