Ingredients (serves 6)Roast pumpkin with red onion
- 1.5 kg pumpkin, unpeeled, deseeded, cut into wedges
- 4 red onions, unpeeled, quartered
- 2 tbs olive oil
- 1 tbs chopped fresh rosemary
Preheat oven to 180°C. Arrange the pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
Sprinkle with the rosemary. Bake in oven for 1 hour 20 minutes or until tender. Serve immediately