Faux-fancy side dishes are the name of our game, baby. They’re the dishes that elevate your dinner spread, and take minimal effort so you can reap all the rewards (read: adoring compliments from all your party guests). This dish is no different. A sweet and spicy glaze drizzled over tender, caramelized butternut pumpkin will have you coming back for seconds.
50 MINUTES
What you need
Baking tray
Parchment paper
Large bowl
Small bowl
Knife
Chopping board
Ingredients
4 SERVINGS
- 1 medium butternut pumpkin (approx. 1.5 kg), peeled, seeded, and cut into 1cm slices
- 3 tbsp. olive oil
- Salt and freshly ground black pepper, to taste
- 3 tbsp. hot honey (find our hot honey recipe here)
- 2 tbsp. fresh thyme leaves
- 2 tsp. flaky salt (or to taste)
Preparation
Step 1
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Step 2
In a large bowl, toss the butternut pumpkin slices with olive oil, ensuring they are evenly coated. Season with salt and freshly ground black pepper to taste.
Step 3
Spread the pumpkin in a single layer on the prepared baking tray.
Step 4
Roast the pumpkin in the preheated oven for 15-20 minutes, or until the edges of the pumpkin slices are soft enough to be cut with a fork.
Step 5
After 20 minutes, remove the baking tray from the oven and brush the hot honey glaze evenly over the pumpkin and sprinkle with half the thyme leaves.
Step 6
Return the baking tray to the oven and roast for an additional 10-15 minutes, or until the pumpkin is caramelised around the edges.
Step 7
Remove the pumpkin from the oven, garnish with the remaining fresh thyme leaves, and extra flaky salt and hot honey if desired. Enjoy!
NUTRITIONAL INFORMATION
Energy (kcal): 290 | Carbohydrates (g): 52 | Sugars (g): 21 | Protein (g): 2 | Fat (g): 10 | Saturates (g): 1.5 | Monounsaturates (g): 6.5 | Polyunsaturates (g): 1 | Fibre (g): 7 | Sodium (mg): 15 | Potassium (mg): 990 | Vitamin A (IU): 29970 | Vitamin C (mg): 50 | Calcium (mg): 120 | Iron (mg): 2.2
✨ RECIPE NOTES ✨
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Spice it up: Feel free to experiment with different spices, such as paprika, ground cumin or crushed red pepper flakes, to personalise the hot honey glaze to your taste preferences.
- Make it vegan: To make this vegan, just use hot maple syrup instead of honey. You can find our recipe here.
