Pumpkin or Butternut Roasted and Spiced

INGREDIENTS
800 g pumpkins/butternut, peeled and cut into wedges
½ teaspoon ground Cumin
½ teaspoon Cayenne pepper
sea salt
ground Black pepper
3 tablespoons Olive Oil

METHOD
Preheat the oven to 220°C.
Place pumpkin in a roasting pan and sprinkle with cumin, cayenne pepper, sea salt and freshly ground black pepper.
Drizzle with olive oil and toss until the pumpkin is well coated.
Bake for 30 minutes, or until the pumpkin is tender and caramelised.
 

Recipe from Bill Granger from bill's food

This was absolutely delicious, I will certainly cook this again and again.

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N.B. I put the pumpkin pips in the pan as well and let them roast for the same time - Yummy!!!!

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