The sweet flesh of a pumpkin is great, but this recipe gives it a little extra that is
well worth the effort.
Prep: 10 minutes
Cook: 45 minutes
1 small pumpkin, seeds removed and cut into wedges around 2cm thick
3 tbsp olive oil
maldon salt and freshly ground pepper
To Roast: Preheat an oven to 250°C. Place all the pumpkin wedges in
a roasting pan with the olive oil and season them generously with the salt and
pepper, place them in the preheated oven. Leave the pumpkin to cook for 15 minutes,
then turn them and reduce the temperature to 200°C and leave them to cook for 30
minutes, turning them once again after 15 minutes. The pumpkin wedges should be
crisp and dark golden brown. Keep warm until ready to serve.