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