1.5kg Pumpkin, chopped into bite size pieces
Splash of Olive Oil
2 tablespoons melted butter
1 teaspoon crushed garlic
Salt and Pepper to taste
Yarra Valley Creamy Moroccan Salad Splash
Baby Spinach Leaves
Preheat oven to 220°. Toss the chopped pumpkin in the olive oil, garlic, and butter in a baking tray lined with baking paper. Season to taste with salt and pepper. Roast pumpkin in over for approx. 45-60 minutes or until tender. Toss pumpkin in enough Moroccan splash to coat to your liking. Serve on a bed of baby spinach leaves for a tasty snack or serve with Mt Barker Moroccan Split Chicken for a Moroccan feast.
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