Roasted Butternut Pumpkin with Verjuice
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Step 1: Pre- heat the oven to 220C.
Step 2: Cut the pumpkin into quarters (lengthways) and scoop out the seeds, then cut each quarter of the pumpkin into pieces about 4.5 cm wide.
Step 3: Place the pumpkin onto a baking tray, making sure not to over crowd the tray with pumpkin. Pour over the olive oil, sprinkle over the rosemary and sea salt and toss through well so that all the pumpkin is coated.
Step 4: Place into the oven and cook for 30 to 40 minutes. Toss regularly (this will depend on the oven) and then remove from the oven and drizzle with Verjuice. Return to the oven for a further 5 minutes or until most of the Verjuice has been reduced down to a glaze.
Step 5: Keep warm until ready to serve.
[unknown amount] 1kg butternut pumpkin skin on
60ml 1/4 cup Extra Virgin Olive Oil
1/4 cup fresh rosemary leaves stripped
60ml 1/4 cup Verjuice
To taste sea salt and pepper