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.

Serves 6
Recipe Category
Products in this recipe

Vegetable Spice


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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 toasted

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.