A very simple side dish. Roast the pumpkin until it is tender and caramelised.
Ingredients
¼ cup | Olive oil |
1 | Buttercup pumpkin, small, halved and seeds removed (Main) |
3 cloves | Garlic, crushed |
15 g | Feta, crumbled |
¾ cup | Pitted black olives |
Directions
- Preheat oven to 190C. Slice pumpkin into even-sized wedges (I love how the skin roasts and caramelises but you can peel it if you prefer).
- Place wedges in a roasting pan lined with non-stick baking paper.
- Mix oil and crushed garlic together and drizzle over pumpkin, toss well to coat evenly. Season with salt and pepper.
- Roast for 20 minutes, then scatter pumpkin with feta and olives. Roast for a further 10-20 minutes, or until pumpkin is tender and caramelised.