Chef Tamsin Snyman's Cinnamon Roasted Pumpkin
- 750 g Pumpkin
- 125 ml orange juice or water
- Sea Salt
- 2 cinnamon sticks
- 50 g coconut blossom sugar
- 100 g vegan butter, cut into cubes
- Heat the oven to 180°C. Peel the pumpkin, cut into slices and remove the pips.
- Arrange the pumpkin in a baking dish. Add the orange juice or water and salt lightly. Crumble in the cinnamon, sprinkle with sugar and dot with butter. Cover with the lid or foil.
- Bake for 30 minutes, then uncover and baste the pumpkin with the sauce. Roast uncovered for a further 30 to 45 minutes until tender and well browned – switch on the oven griller at the end of cooking time if it needs more colour. Transfer to a serving dish and serve hot.
- Serve these sweet and tender pumpkin slices on a pile of brown rice or quinoa and serve a big green salad alongside.
- If you don’t have vegan butter, a couple of teaspoons of coconut or olive oil will work beautifully.
- If you can’t find coconut blossom sugar, you can use regular brown sugar but a good drizzle of maple syrup would be the best alternative.
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