Ingredients
• 1.5 kg Kent pumpkin, unpeeled, deseeded, cut into wedges
• 4 red onions, unpeeled, quartered
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh rosemary
Method
Step 1
Preheat oven to 180°C. Arrange the pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
Step 2
Sprinkle with the rosemary. Bake in oven for 1 hour 20 minutes or until tender. Serve immediately
