Preheat oven to 200°C (180°C fan-forced). Line a shallow roasting pan with baking paper. Arrange pumpkin wedges, in a single layer, in pan.
Place oil, honey, KEEN’S Mustard Powder and garlic in a small bowl, season with McCormick Sea Salt and Black Pepper and stir well. Spoon over pumpkin and turn to coat. Toss parsley and bread crumbs together in a bowl and sprinkle evenly over pumpkin.
Roast for 40 to 45 minutes or until golden and tender. Stand for 3 minutes. Serve topped with extra parsley.
Leaving the peel on your pumpkin adds fibre to your meal. However if you prefer you can peel the pumpkin.