Roasted Pumpkin with Pecans and Honey
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.