Roasted to golden perfection, this easy pumpkin dish makes a versatile side dish.
1 half of a butternut pumpkin
1 level teaspoon of garlic powder
A sprinkle of granulated garlic
A sprinkle of garlic salt
A good splash of olive oil
Preheat your oven to 200 degrees celsius.
Chop your pumpkin into rough 3 cm pieces and transfer to a mixing bowl.
Splash your pumpkin with olive oil first to make and mix together with your hands to ensure the pumpkin is sticky.
Add your garlic powder and your garlic salt and mix again, making sure the pumpkin pieces are well coated.
Transfer your pumpkin to a baking dish. Sprinkle over a small amount of granules for a tiny pop of crunch and texture.
Now, pop your pumpkin it into the oven!
Turn heat down to 180 degrees celsius. Cook for 20 minutes before flipping your pumpkin pieces. Cook for an additional 15 minutes, or until fork-tender.
Serve your pumpkin as is, or for something extra fancy, top with some crumbled feta and balsamic glaze.
Want to add more garlicky vegetables to your plate? Cook our roast garlic tomatoes alongside our garlic pumpkin!