1 small pumpkin, cut into quarters lengthways, seeds removed

olive oil, for drizzling

2 tbsp lactose free butter

salt and freshly ground black pepper

1 tsp mixed spice

2 tbsp maple syrup

Serves - 4


Preheat oven to 180C/350F/Gas 4. Place the pumpkin in a roasting tin, cut-sides up.

Drizzle over the olive oil and dot with the lactose free butter.

Season, to taste, with salt and freshly ground black pepper, then scatter over the mixed spice.

Roast in the oven for 35-40 minutes, or until the pumpkin is tender and has turned golden-brown in places.

Remove from the oven, then drizzle with the maple syrup and finish in the oven for 10 mins.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Maple roasted pumpkin