Fresh herbs and seasoning set off the sweetness of the pumpkin in this recipe. Just let the oven work its magic.
1 small pumpkin
cut into quarters lengthways, seeds removed
olive oil, for drizzling
2 tbsp lactose/dairy free butter
salt and freshly ground black pepper
few sprigs fresh thyme, leaves only, plus few sprigs fresh thyme, left whole
Preheat oven to 180C/350F/Gas 4.
Place the pumpkin in a roasting tin, cut-sides up.
Drizzle over the olive oil and dot with the butter.
Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.
Roast in the oven for 45-50 minutes, or until the pumpkin is tender and has turned golden-brown in places.
Recipe adapted from: Good Food