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Roast pumpkin with crunchy bits and honey

Leaving the skin on is a major part of how wonderful this recipe is. During the roasting the skin softens completely and is totally edible. The flesh of the pumpkin is so meaty and soft; alongside the crunchiness of the seeds and the sweetness of the honey it’s just one of the best home-cooked sides of all time.

Recipe serves 4


  • 1 small whole pumpkin or ½ a large pumpkin, skin on
  • 1 ½ tsp salt
  • ½ tsp allspice
  • ½ tsp cinnamon
  • 2 Tbsp olive oil
  • 60g mixed toasted nuts and seeds ( like pumpkin seed and pecans)
  • 2 Tbsp honey
  • 2 Tbsp pumpkin seed oil (optional)


  1. Turn oven on to 190*C and toast nuts and seeds for 15 minutes until golden.
  2. Meanwhile, wash the outside of the pumkin and cut in half, scooping the seeds out. Slice into half-moons about 3cm thick, leaving skin on.
  3. In a large mixing bowl toss the pumpkin with the oil, salt and spices until evenly coated.
  4. Lay out in a single layer on two baking trays and roast for 30 minutes. Turn the pieces over and return to the oven for a further 30 minutes.
  5. Serve drizzled with honey, pumpkin seed oil if using, and sprinkled with crunchy seed & nut mix.

Happy days!



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