Recipe courtesy of William Granger
Print
Total:
55 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 red onions, peeled and quartered
  • 1 pound, 12 ounces pumpkin, peeled and cut into wedges
  • 1/2 teaspoon red chili flakes
  • 3 tablespoons extra-virgin olive oil
  • Sea salt
  • 2 1/2 ounces honey
  • 1/3 cup red wine vinegar
  • 1 large handful fresh mint leaves

Directions

Watch how to make this recipe.

Preheat an oven to 400 degrees F. 

Add the onions, pumpkin, red chili flakes, olive oil to a large baking dish, and season with sea salt to taste; toss well to fully coat the ingredients. Roast the vegetables until the pumpkin is soft and golden, about 40 to 45 minutes. 

Pour the honey and red wine vinegar into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes. 

Transfer the pumpkin and onion to a serving dish and then drizzle with the honey dressing and mint leaves.

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