Recipe by Neil Perry from Food Source - Neil Perry
850 g Diced, peeled, butternut pumpkins 3.5cm dice
2 g sea salt
10 ml Olive Oil
Combine pumpkin pieces with salt and olive oil.
Place in baking dish and bake at 200C for about 20 minutes or until just tender and lightly browned.
Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Roast Pumpkin.
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