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Roasted Pumpkin with Pecans and Honey

This delicious recipe not only tastes great but eating pumpkin is good for your vision - just one cup has nearly 200% of the recommended amount of vitamin A per day. Pumpkin is also low in calories but high in fibre.
Roasted Pumpkin with Pecans and Honey
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You Will Need:

  • 750 g pumpkin, cut into wedges
  • 2 1/2  T (37 ml) oil
  • ¼ cup (60 ml) melted butter
  • 3 T (45 ml) honey
  • Ina Paarman’s Vegetable Spice
  • ¼ cup (60 ml) pecan nuts, roughly chopped and lightly toasted
  • 750 g pumpkin, cut into wedges
  • 2 1/2  T (37 ml) oil
  • ¼ cup (60 ml) melted butter
  • 3 T (45 ml) honey
  • Ina Paarman’s Vegetable Spice
  • ¼ cup (60 ml) pecan nuts, roughly chopped and lightly toasted

Method:

Adjust the oven rack to the middle position. Preheat the oven to 200 °C.

Spread the pumpkin out in a single layer in an oven pan.

Drizzle with oil, melted butter and 2 T (30 ml) of honey. Season with Vegetable Spice.

Roast open for 30 minutes.

Remove pan from oven and stand pumpkin up in an ovenproof serving dish or skillet. Drizzle over another 1 T (15 ml) honey. Return to oven and bake for 5 - 10 minutes. Sprinkle over nuts and serve.

Roasted Pumpkin with Pecans and Honey

This delicious recipe not only tastes great but eating pumpkin is good for your vision - just one cup has nearly 200% of the recommended amount of vitamin A per day. Pumpkin is also low in calories but high in fibre.
Roasted Pumpkin with Pecans and Honey
  • Serves: 6
  • Recipe Category: Vegetarian side
  • Products in this recipe:

    Vegetable Spice

You Will Need:

  • 750 g pumpkin, cut into wedges
  • 2 1/2  T (37 ml) oil
  • ¼ cup (60 ml) melted butter
  • 3 T (45 ml) honey
  • Ina Paarman’s Vegetable Spice
  • ¼ cup (60 ml) pecan nuts, roughly chopped and lightly toasted

Method:

Adjust the oven rack to the middle position. Preheat the oven to 200 °C.

Spread the pumpkin out in a single layer in an oven pan.

Drizzle with oil, melted butter and 2 T (30 ml) of honey. Season with Vegetable Spice.

Roast open for 30 minutes.

Remove pan from oven and stand pumpkin up in an ovenproof serving dish or skillet. Drizzle over another 1 T (15 ml) honey. Return to oven and bake for 5 - 10 minutes. Sprinkle over nuts and serve.

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