This recipe for roast pumpkin combines the flavour of chili pepper with honey. A great vegetarian side dish or to accompany main meals. Butternut squash can be used instead of pumpkin.
- 1kg (2.25 lb) pumpkin
- 4 small onions
- Pinch of chili flakes
- 4 tablespoons of honey
- 100ml (3.4 fl oz) wine vinegar
- Olive oil
Cut the pumpkin into good-sized wedges, leaving the skin on.
Quarter the onions and arrange on a baking tray with the pumpkin.
Drizzle with olive oil, scatter over with the chili flakes and lightly season with salt. Bake for 40 minutes.
5 minutes before the pumpkin is ready, heat the wine vinegar and the honey in a pan and bring to the boil, then let simmer for 5 minutes.
Serve the roasted pumpkin with a generous drizzle of the honey mixture.