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Maple and mustard glazed pumpkin
- 1.3 kg kent pumpkin
- 2 red onions, cut into wedges
- ½ teaspoon ground cinnamon
- 1 tablespoon olive oil
Maple and mustard glaze:
- 2 tablespoons maple syrup
- 1 tablespoon wholegrain mustard
- 1 tablespoon fresh thyme leaves, plus extra to serve
- 1 teaspoon salt-reduced soy sauce
- Cut pumpkin into 12 wedges. Remove seeds but leave skin on. Place pumpkin and onion in a large roasting pan, sprinkle with cinnamon, drizzle with oil and toss well.
- Bake in a 200C oven (fan-forced) for 40-45 minutes, turning pumpkin and onion halfway, until tender.
- Meanwhile, to make glaze, combine maple syrup, mustard, thyme and soy sauce in a small bowl.
- Drizzle glaze over pumpkin and onions. Return to oven. Bake for further 8-10 minutes or until pumpkin and onion are browned and glaze is sticky.
- Sprinkle with extra thyme to serve.
Tips
- Replace maple syrup with honey, if preferred
- If fresh thyme is unavailable, use 1½ teaspoons dried thyme leaves.
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