Spiced Roast Pumpkin
This is such a great side to pop in the oven and leave for the flavours to combine. The vegetables become slightly caramelised, taking on all the lovely flavours in our Sweet Spice blend.
1 medium pumpkin (or butternut squash), peeled (around 1kg) and cut into bite-size chunks
2 sweet potatoes, peeled and cut into similar sized chunks
500g carrots, peeled and cut into similar sized chunks
1 onion, peeled and cut into half moons
2 cloves of garlic, peeled and thinly sliced
3 tsp Sweet Spice
1. Preheat the oven to 180C and line a roasting tray with foil.
2. Drizzle the chopped vegetables with oil, and use yours hands to mix it through so everything is lightly coated. Sprinkle on the Sweet Spice and a few pinches of salt, and mix again.
3. Roast in the oven for half an hour, giving everything a stir, and return to oven until starting to colour and the carrot is tender. The pumpkin and sweet potato will start to breakdown which is fine.