Name: Roasted pumpkin with honey mustard glaze
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: 1.5 kg piece Queensland blue pumpkin; 2 tbsp olive oil; Salt and pepper, to taste; fresh thyme sprigs, to garnish; Honey mustard glaze; ¼ cup honey; 1 tbsp wholegrain mustard; 1 tbsp fresh thyme leaves; 2 tsp red wine vinegar

Roasted pumpkin with honey mustard glaze

This veggie side is perfect at Christmas or for a Sunday family roast. With a beautiful honey-mustard glaze, the pumpkin takes on a beautiful spiced flavour.

This veggie side is perfect at Christmas or for a Sunday family roast. With a beautiful honey-mustard glaze, the pumpkin takes on a beautiful spiced flavour.

Ingredients

1.5 kg piece Queensland blue pumpkin

2 tbsp olive oil

Salt and pepper, to taste

fresh thyme sprigs, to garnish

Honey mustard glaze

¼ cup honey

1 tbsp wholegrain mustard

1 tbsp fresh thyme leaves

2 tsp red wine vinegar

Method

1.Cut pumpkin in half widthways, then cut into 3cm-thick wedges. Combine in a large bowl with oil. Toss well. Arrange pumpkin in a single layer in two large roasting pans. Season with salt and pepper.

2.Cook in a hot oven (200C), turning once, for about 35 minutes, or until pumpkin is tender. Remove.

3.Meanwhile, make glaze. Place all ingredients in a small saucepan. Bring to boil. Remove.

4.Spoon glaze over pumpkin. Return to hot oven. Cook for a further 5 minutes, or until golden brown.

5.Serve pumpkin garnished with thyme sprigs.

Chantal Walsh