Honey Roasted Mustard Pumpkin
4
peopleServes
10
minutesPreparation Time
45
minutes OvenCooking Time
Ingredients
- To Make
- 1 kg jap pumpkin, skin on, cut into 3cm-thick wedges
- 1 tbsp (20mL) olive oil
- 2 tbsp (40mL) honey
- 1 tbsp KEEN'S Mustard Powder
- 2 garlic cloves, finely chopped
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 1 tbsp finely chopped fresh parsley
- ½ cup (35g) panko bread crumbs
- To Serve
- Fresh parsley leaves, extra
Directions
- 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.
Recipe Tip
Leaving the peel on your pumpkin adds fibre to your meal. However if you prefer you can peel the pumpkin.
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