Roast Pumpkin with Chili and Honey

This recipe for roast pumpkin combines the flavour of chili pepper with honey. A great vegetarian side dish or to accompany main meals. Butternut squash can be used instead of pumpkin.

1kg (2.25 lb) pumpkin
4 small onions
Pinch of chili flakes
4 tablespoons of honey
100ml (3.4 fl oz) wine vinegar
Olive oil
Salt

Method:

Cut the pumpkin into good-sized wedges, leaving the skin on.

Quarter the onions and arrange on a baking tray with the pumpkin.

Drizzle with olive oil, scatter over with the chili flakes and lightly season with salt. Bake for 40 minutes.

5 minutes before the pumpkin is ready, heat the wine vinegar and the honey in a pan and bring to the boil, then let simmer for 5 minutes.

Serve the roasted pumpkin with a generous drizzle of the honey mixture.

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