Maple and Spice Roasted Butternut
Photography by Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
1 kilo butternut pumpkin
1 tablespoon each toasted coriander seeds, cumin seeds and black peppercorns
2 teaspoons ground cinnamon 1 teaspoon paprika
1 teaspoon salt
melted butter for brushing pumpkin
3-4 tablespoons maple syrup
METHOD
Preheat the oven to 200oC.
Place all the spices and the salt in a spice grinder and finely grind.
Peel, seed and cut the pumpkin into 1cm thick slices. Brush both sides of each slice with melted butter and sprinkle with the spice mixture. Place on an oven tray and roast in the oven for 15 minutes. Turn over and drizzle with the maple syrup. Cook for another 15 minutes, or until tender. Serves 8
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!