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?
- Preheat oven to 220C.
- Cut pumpkins in half lengthways and scoop out seeds and pulp.
- Brush pumpkin with olive oil on flesh and skin sides and season with salt and pepper.
- Place cut side down in a roasting pan with bay leaves and cook for 30 minutes, or until softened.
- Meanwhile, prepare honey sauce by adding butter, honey, and thyme to a bowl and whisking to combine.
- 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.
