by Emma R.


  • 2kg jap pumpkin

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon pine nuts, toasted

  • Balsamic dressing:

  • 2 tablespoon extra virgin olive

  • 1 tablespoon balsamic vinegar

  • 1 clove garlic, crushed

  • 12 teaspoon Natvia


  • 1.

    Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.

  • 2.

    Cut unpeeled pumpkin into 2cm wedges.

  • 3.

    Brush both sides of the pumpkin with oil, sprinkle with salt and pepper.

  • 4.

    Place pumpkin in a single layer on tray.

  • 5.

    Roast, uncovered, for about 40 minutes or until pumpkin is tender.

  • 6.

    Balsamic dressing

  • 7.

    Mix all ingredients in a small bowl.

  • 8.

    Transfer warm pumpkin to serving platter; drizzle with Balsamic Dressing and sprinkle with pine nuts.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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