Roasted Pumpkin with Rosemary
|Pumpkin||1 , like a kabocha, peeled and cut into wedges|
|Olive oil||2 Cup (32 tbs) (For Frying)|
|Rosemary sprigs/1 tablespoon chopped sage leaves||4 , roughly chopped|
Heat oven to 220C/200C fan/gas 7.
Rub the pumpkin wedges with olive oil, then sprinkle with rosemary or sage, salt and pepper.
Tip into a roasting tin in one layer, then roast for about 20 mins or until browned and tender.
Delicious served with a dollop of Greek yogurt.