INGREDIENTS

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1 whole butternut pumpkin sliced into thin slices 

5 sprigs of fresh rosemary or 5 tablespoons dried rosemary sprigs

2 tablespoons ground cumin

2 tablespoons ground coriander

1 teaspoon tumeric powder

2 tablespoons cracked black pepper

3/4 cup olive oil

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METHOD

1. Pre heat oven to 180 degrees

2. Line baking tray with grease proof or brown paper, whichever you prefer

3. Place all dried herbs and olive oil in a large bowl, add the thinly sliced pumpkin and cover the pumpkin in the herb and olive oil mix

4. Place coated pumpkin pieces on the lined baking tray, sprinkle with rosemary and bake in oven for 20 minutes or until golden, turn to brown the other side when needed, remove from oven when tender

 

SUGGESTIONS AND TIPS;

Do not be afraid to add more olive oil if the pumpkin begins to dry out.

You can also use sweet potato, regular potato or taro in place of or with pumpkin, thyme is also a great herb to use with baked vegetables.

You could even try adding some onion or spring onions to the vegetables while they bake.

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