Maple and Spice Roasted Butternut
Photography by Photography by Nick Tresidder.
Serves: 8
INGREDIENTS
1 kilo butternut pumpkin
1 tablespoon each toasted coriander seeds, cumin seeds and black peppercorns
2 teaspoons ground cinnamon 1 teaspoon paprika
1 teaspoon salt
melted butter for brushing pumpkin
3-4 tablespoons maple syrup
METHOD
Preheat the oven to 200oC.
Place all the spices and the salt in a spice grinder and finely grind.
Peel, seed and cut the pumpkin into 1cm thick slices. Brush both sides of each slice with melted butter and sprinkle with the spice mixture. Place on an oven tray and roast in the oven for 15 minutes. Turn over and drizzle with the maple syrup. Cook for another 15 minutes, or until tender. Serves 8
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!