Monday, January 16, 2012

Roasted pumpkin with honey and walnuts

This was the Saturday breakfast. My Daddy came to our place, we had to make a little photo session. So while discussing many things we enjoyed pieces of warm pumpkin with honey and walnuts. Coffee could not find a better partner in the cold winter morning.

  • 1 small pumpkin (about 1.5 kg), unpeeled, quartered lenghtwise
  • 2 Tbsp olive oil
  • 3 Tbsp butter
  • 1/8 tsp ground cinnamon
  • 100 g walnuts in halves
  • 4 tsp honey
Preheat oven to 250ºC (480ºF) . Rub skin of the pumpkin slightly with olive oil. Sprinkle pumpkin with olive oil and place on a baking sheet cut side down.
Roast pumpkin for 60 minutes until brown. Take from the oven and let cool for 10 minutes. Heat butter in a pan over medium heat and when it start to sizzle, pour over a piece of pumpkin. 
Add a spoon of honey to every piece and serve with some walnuts.

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