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Bill Granger uncovers his secret to the perfect roast pumpkin.


  • 800 g pumpkins Bill likes using butternut, peeled and cut into wedges

  • 0.5 teaspoon ground Cumin

  • 0.5 teaspoon Cayenne pepper

  • sea salt

  • ground Black pepper

  • 3 tablespoons Olive Oil


  • 1.

    Preheat the oven to 220°C.

  • 2.

    Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.

  • 3.

    Drizzle with olive oil and toss until the pumpkin is well coated.

  • 4.

    Bake for 30 minutes, or until the pumpkin is tender and caramelised.

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