3 rosemary sprigs
2 tbsp sunflower oil
3 tbsp maple syrup
1 medium pumpkin, peeled, deseeded and cut into wedges
Serves - 4
Heat oven to 200C/180C fan/gas 6. Finely chop the leaves from 2 rosemary sprigs and mix with the oil, maple syrup and plenty of seasoning.
Toss with the pumpkin on a large baking tray and roast for 20 mins.
Break the remaining rosemary sprig into shorter sprigs, then scatter over the pumpkin, and toss together, turning over the pumpkin.
Return to the oven for another 20 mins until the pumpkin is tender and caramelising at the edges. Serve straight away, or at room temperature.
Recipe adapted from: Good Food