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Spiced Roasted Pumpkin
Bill Granger uncovers his secret to the perfect roast pumpkin.
800 g pumpkins Bill likes using butternut, peeled and cut into wedges
½ teaspoon ground Cumin
½ teaspoon Cayenne pepper
ground Black pepper
3 tablespoons Olive Oil
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Preheat the oven to 220°C.
Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.
Drizzle with olive oil and toss until the pumpkin is well coated.
Bake for 30 minutes, or until the pumpkin is tender and caramelised.