date:Aug 13, 2014
Ingredients
1.5 kg Kent pumpkin, unpeeled, deseeded, cut into wedges
4 red onions, unpeeled, quartered
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
Method
Step 1
Preheat oven to 180C. Arrange the pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
Step 2
Sprinkle with the rosemary. Bake in oven for 1 hour 20 minutes or until tender. Serve immediately