Butternut Pumpkin Roast

This recipe is super easy and simple and it is gorgeous for the pallet. The recipe bellow makes two serving (2 people). It also can be made on the barbecue instead of in the oven but u still will need to use aluminum foil. Prep time: 1 hour . Check it out!
Ingredients are:
1 Butter Pumpkin medium size
2 tablespoons of Castor Sugar
Butter as much as you like ( I love putting loads)Pre-heat oven 180C

Peel the pumpkin and cut them in halves and than in big chunky cubs.

In a medium size roasting pan cover the bottom with aluminum foil that it creates a bed for the pumpkin and all its juices. Put all the chunky cubed pumpkin in the roasting pan and sprinkle sugar all over them and than add the small pieces of butter all over the pumpkins. Cover the roasting pan with another sheet (big enough to cover all the roasting pan!) of aluminum foil.

 

 

 

 

When the oven is heated put the roasting pan in and leave it for about 20 minutes. Be careful not to over cook it or you’ll have pumpkin puree instead of pumpkin roast. So after 15 minutes check if the chunks are tender with a fork. Take the top foil and than grill it for another 5 to 10 minutes just to make it a little crisp (keep an eye on the roast at this point so it doesn’t burn). Take out of the oven and vuala! You have a delicious chunky sweet goodness to make your meal perfect. Enjoy everyone.

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