Honey & Dijon mustard glazed roasted pumpkin


  • 1 butternut squash
  • 3 tablespoons honey
  • 2 teaspoons Dijon mustard
  • Optional: some walnuts or hazelnuts (lightly toasted and finely chopped)
  • 1 teaspoon fresh sage (finely chopped, plus some leaves for decoration)
  • 1 teaspoon fresh rosemary (finely chopped)
  • citrus thyme
  • 1 pomegranate

Mod de preparare

1. Wash the pumpkin, cut lengthwise in half, scoop out the seeds and peel the skin.
2. Put the pumpkin face down on a roasting tray. Cut thin horizontal slits on the surface, without cutting all the way through the other side.
3. Heat the oven at 180 degrees Celsius.
4. Bake the pumpkin for 30 minutes.
5. Meanwhile, mix well the honey, mustard, olive oil, herbs.
6. Take out the tray from the oven and brush well the pumpkin with 1/3 of the honey mixture. Season with salt and fresh pepper. Add 100 ml boiling water to the tray, then bake for another 20 minutes. Repeat these step 2 more times, but add more water only if it dries out.
7. When the pumpkin has a beautiful golden roasted colour, take it out of the oven, decorate it with fresh herbs and pomegranate and serve.
8. Option: Add toasted walnuts or hazelnuts.
9. Serve simple, with a green salad or with a risotto.
10. Enjoy!