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Honey, Rosemary Roasted Pumpkin with Broccolini


Turn oven onto 180°C fan forced, 200°C conventional.

In a small mixing jug, add honey, olive oil, and rosemary and mix well. Place the large pieces of pumpkin on a roasting tray and brush with honey oil mixture. Grind some salt and pepper over the top and place into the oven and let cook for 40-50 minutes. Turn half way through.

Cook the broccolini in a pan of boiling water for about 2 minutes or until they turn bright green. Drain and set aside.

In a mixing jug, add 4 tbsp olive oil, lime rind and juice, maple syrup and pinch of salt. Mix well.

Take chestnuts and cut a cross into the shell of each one. Place on a tray and roast in the oven for 15 – 20 minutes. Remove from the oven and you should be able to easily crack the shells open to remove the chestnut inside.

Once the pumpkin is cooked, add broccolini over the top along with the berlotti beans and tear the chestnuts over the top. Dress just before serving.

Recipe and Photography by Adeline & Lumiere

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