Sweet and sour roasted pumpkin with mint recipe

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  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 119 calories / serving
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VEGGIE sweetandsourroastedpumpkinwithmint He

Preheat the oven to 200°C, 400°F, gas 6.

Whisk together the oil, vinegar and sugar with salt and pepper and taste. You want a balance of sweet and sour so you may want a touch more vinegar or sugar. Toss the pumpkin slices in the dressing in a roasting tin and roast for 20 minutes.

Remove from the oven and turn the pieces so they caramelise evenly, then return to the oven for another 15 minutes. If they look like they are burning, cover with foil. When cooked, sprinkle with mint and feta if using and serve.

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  • Ingredients

  • 1 butternut squash or pumpkin, peeled, deseeded and chopped into chunks or slices
  • 2tbsp olive oil
  • 2tbsp red wine vinegar
  • 1tbsp soft dark brown sugar
  • salt
  • pepper
  • 1 bunch mint, finely chopped
  • 150g feta (optional)
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  • Energy 503kj 119kcal 6%
  • Fat 5.7g 8%
  • Saturates 0.8g 4%
  • Sugars 10g 11%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 16.1g Protein 2g Fibre 2g

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