Photo by: Colin Campbell

Roasted pumpkin wedges with chestnut, cinnamon & fresh bay leaves

Print Recipe

1 medium pumpkin, about 1.3kg
6 tbsp olive oil
4 cinnamon sticks
4 tbsp maple syrup
3 garlic cloves, crushed
20 fresh sage leaves
10 fresh bay leaves
Salt and black pepper
150g cooked chestnuts


Preheat the oven to 200C/400F/ gas mark 6. Cut the unpeeled pumpkin into wedges (1-2cm at the thick end) and discard the seeds; leave the skin on. In a large bowl, toss the pumpkin pieces with four tablespoons of olive oil, the cinnamon, three tablespoons of maple syrup, the garlic, sage, half the bay leaves, and salt and pepper. Lay out in a single layer in a large roasting tray and roast for 20-25 minutes, until the pumpkin is soft and golden. Add the chestnuts five minutes before the end.

Arrange the tray's contents on a serving platter and scatter the remaining bay leaves over the top. Stir together the remaining syrup and oil, and drizzle on top. Serve warm.

Be the first to review


  {no reviews yet - why not write one?}