Updated: Jan 18
I live in a particularly beautiful place in the world, a group of little suburbs tucked away in the Adelaide Hills, South Australia. There’s a unique, eclectic organic café just minutes from my home where my family and I have spent many hours melting into delicious meals and seemingly endless cups of tea and coffee. This recipe is my homage to our special eatery and one of their most famous dishes - the organic salad bowl served with a luscious, sweet wedge of slowly roasted pumpkin and crunchy sourdough bread. This delectable side dish takes only minutes to prepare and its sweet, caramelised finish with fresh herbs and garlic is melt-in-your-mouth wonderful.
WHAT YOU WILL NEED
Serves 5 (as a side dish)
Approximately 1 kg Kent pumpkin, deseeded with the skin left on
2 generous tbs high-quality, pure maple syrup
1 small sprig fresh rosemary, finely chopped
1 sprig thyme, finely chopped
1 large or 2 small garlic cloves, minced
Dash of water
Salt and pepper
Pre-heat the oven to 190 degrees Celsius.
Chop the pumpkin into large, crescent wedges. You should get approximately 10 slices from the one piece of pumpkin. Make them nice and chunky if possible.
Arrange the pumpkin pieces on a tray lined with baking paper.
In a small bowl, combine the maple syrup, fresh herbs, garlic and a dash of water. But careful, not too much water. Just enough to slightly loosen the maple syrup and combine the other ingredients.
Using a basting brush, paint each piece of pumpkin with the syrup on both sides. Finish off by adding some freshly cracked salt and pepper to taste.
Pop the tray into the oven and bake for approximately 45 minutes or until the pumpkin is cooked and beautifully caramelised.
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