ingredients

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• ✓1kg Japanese pumpkin, skin on, cut into 3cm wedges
• ✓2 tbsp olive oil
• ✓Pinch of salt and pepper (generous please!)
• ✓1 tsp dried rosemary
• ✓1/2 tsp paprika
• ✓1 tbsp balsamic glaze
• ✓1 tbsp parsley, roughly chopped

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a large mixing bowl, add pumpkin and olive oil and sprinkle rosemary, parsley, paprika, salt and pepper over the top and toss well. **The reason I do it in a bowl is to ensure every bit of the pumpkin (this counts for all veggies) is coated and well oiled.

3. 3

   Arrange the pumpkin on a lined baking tray and drizzle the balsamic glaze over the top of all the pumpkin.

4. 4

   Bake in the oven for 40 minutes. Halfway, turn the pumpkin around and place back into the oven for the remaining 20 minutes.

5. 5

   Remove & serve with pesto! (best combo!)