Pumpkin with nut butter

Honey and nuts add sweetness and crunch to roast pumpkin.

• 700g kent pumpkin, peeled, seeded, into 6 wedges each
• 700g jarradine pumpkin, peeled, seeded, into 6 wedges each.
• Olive oil spray
• 100g butter
• 2 tablespoons honey
• 150g mixed nuts

Energy 1687kJ	Fat saturated 11.00g
Fat Total 27.00g	Carbohydrate sugars 22.00g
Carbohydrate Total 32.00g	Dietary Fibre g
Protein 6.00g	Cholesterol mg
Sodium 200.33mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180ºc.

2. Step 2

   Place pumpkin in a non-stick baking dish. Spray with olive oil spray. Season with salt and pepper. Bake for 35 minutes or until pumpkin starts to soften.

3. Step 3

   Use a wooden spoon to beat butter, at room temperature; honey; and deluxe nut assortment, chopped, in a bowl until combined. Spoon over the pumpkin.

4. Step 4

   Bake for 15 minutes or until pumpkin is tender and nuts are golden.

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