Roast pumpkin with red onion

Here's a great way to turn plain pumpkin into a delicious flavour sensation - team it with red onion and rosemary.

• 1.5 kg Kent pumpkin, unpeeled, deseeded, cut into wedges
• 4 red onions, unpeeled, quartered
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary

Energy 625kJ	Fat saturated 1.00g
Fat Total 7.00g	Carbohydrate sugars g
Carbohydrate Total 14.00g	Dietary Fibre 3.50g
Protein 7.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C. Arrange the pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.

2. Step 2

   Sprinkle with the rosemary. Bake in oven for 1 hour 20 minutes or until tender. Serve immediately

Brie with caramelised pears

Fig and prosciutto-stuffed lamb with thyme potatoes

Peas with mint & prosciutto

You can make this recipe up to 1 1/2 hours ahead.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.