Spiced Roast Pumpkin
This is such a great side to pop in the oven and leave for the flavours to combine. The vegetables become slightly caramelised, taking on all the lovely flavours in our Sweet Spice blend.
Ingredients
1 medium pumpkin (or butternut squash), peeled (around 1kg) and cut into bite-size chunks
2 sweet potatoes, peeled and cut into similar sized chunks
500g carrots, peeled and cut into similar sized chunks
1 onion, peeled and cut into half moons
2 cloves of garlic, peeled and thinly sliced
3 tsp Sweet Spice
Oil
1. Preheat the oven to 180C and line a roasting tray with foil.
2. Drizzle the chopped vegetables with oil, and use yours hands to mix it through so everything is lightly coated. Sprinkle on the Sweet Spice and a few pinches of salt, and mix again.
3. Roast in the oven for half an hour, giving everything a stir, and return to oven until starting to colour and the carrot is tender. The pumpkin and sweet potato will start to breakdown which is fine.
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