Roasted pumpkin with garlic croutons

Ingredients (serves 2-4)

• ¼ large Kent pumpkin (about 600g)
• 4 tbsp olive oil
• 1 large sprig rosemary
• 2 slices day-old bread
• 2 garlic cloves, peeled and sliced in half lengthways
• 2 tbsp dried cranberries

Method

Preheat oven to 180°C (160°C fan-forced).

Slice pumpkin into one cm wedges, leaving the skin on. Drizzle with two tablespoons oil and arrange on a tray lined with baking paper. Sprinkle with rosemary needles. Bake for 20 minutes or until the pumpkin is soft and lightly caramelised.

In the meantime, rub bread slices with garlic and cut into pieces. Heat oil in a small frying pan over medium heat. Add bread cubes and toss to crisp up.

Transfer the pumpkin wedges to a serving dish. Top with the croutons and dried cranberries.

Serve warm or cold.

Recipe from Wholesome Cook, Martyna Angell

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