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Roast Pumpkin with Vincotto
800g pumpkin or butternut, cut into wedges 2 tbsp olive oil 2 tbsp honey or maple syrup a handful of sage leaves a good pinch of salt 200-250g haloumi, sliced (optional) a drizzle of vincotto, fig vincotto, balsamic glaze or pomegranate molasses
© Annabel Langbein Media
Preheat oven to 200˚C and line a shallow roasting dish with baking paper for easy cleanup.
Place pumpkin or butternut in dish, drizzle with olive oil and honey or maple syrup and sprinkle with sage leaves and salt.
Bake until tender and starting to caramelise, turning occasionally if necessary to avoid burning (about 45 minutes).
If using haloumi, pan fry in a little oil until golden on both sides.
To serve, pile pumpkin onto a serving platter, top with haloumi, and drizzle with vincotto, balsamic glaze or pomegranate molasses.
You'll find a recipe for Fig Vincotto on page 113 of my Winter Goodness annual – available from my online shop.
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