Easy Roasted Butternut Pumpkin!


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  • 2kg whole butternut pumpkin, halved lengthways, deseeded peeled
  • 1 tbs olive oil
  • 1 large garlic clove
  • ½ cup chopped walnuts
  • 1 tbs finely chopped sage, plus extra leaves to garnish



  1. Preheat oven to 180°c.

  2. Have the cut halves face down. Use a knife to cut slits in the pumpkin but make sure to not cut all the way to the bottom as you want it to stay as a whole.

  3. Brush with a little of the oil and season with salt and pepper. Make sure to get in between the slits. Place in a roasting pan and bake for 1 hour or until nearly tender.

  4. Meanwhile, heat remaining oil in a frying pan and cook garlic for 6 minutes or until soft. Cool.

  5. Combine garlic, walnut, sage, in a bowl. Mix well.

  6. Spread the mixture over the pumpkin and into the creases. bake for a further 15 minutes or until golden and pumpkin is tender. Garnish

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