Roast Pumpkin with Leeks and California Walnut

Serves: 2

What You’ll Need:

  • 1 small Pumpkin (approx. 600-700g), cut into roughly 2cm wedges
  • 1 large Leek (approx. 150g), cut into 2cm slices
  • 50g California Walnuts, halved
  • 1 Red onion (approx. 120g), cut into thick wedges
  • 2 tbsp Olive oil
  • 15g fresh Rosemary (left on the stems)
  • 50g Spinach, finely chopped
  • Salt and pepper

What To Do:

  • Preheat the oven to 200C
  • Prepare the pumpkin, leeks and onion and place on a baking tray with the olive oil and plenty of salt and pepper.
  • Give everything a good shake to coat the vegetables in the oil.
  • Roast for around 25 minutes before adding the California Walnuts and rosemary to the mix.
  • Return to the oven for a further 10-15 minutes until the vegetables are golden and completely cooked.
  • Fold in the spinach through the tray ingredients at the end. The residual heat will gently wilt the leaves

Developed by Dr Rupy for California Walnuts

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