1 butternut pumpkin, sliced thinly (1/2 to 1 cm thick) with skin on
2 tbs harissa paste
2 tbs honey
¼ cup Bertolli Extra Virgin Olive Oil Orginale
2 tbs thyme leaves
Salt and pepper to taste
METHOD
STEP 1
Preheat oven to 180 degrees Celsius.
STEP 2
Place sliced pumpkin onto baking paper lined trays. You will need a couple of trays.
STEP 3
In a bowl, combine harissa, honey, olive oil, thyme leaves, salt and pepper with a spoon.
STEP 4
Brush marinade over pumpkin slices generously.
Bake for 20-25 minutes until pumpkin is caramelised and tender.
Serve.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here
