½ butternut pumpkin, seeded and sliced 4 red onions, peeled and sliced 4tbs rosemary leaves, chopped 4tbs olive oil
Instructions Pre‐heat oven to 180 degrees celsius, fan-forced. Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil. Place tray in the oven and bake for 15‐20minutes or until pumpkin has cooked and onions have browned. Serve.
3 comments:
Ring Dip challenge Day 47
Michelle rxd 17:00 PR and GR
Nathan 32.5kg 24:48
Alisya 10.5kg 25:43 200m runs
Roast Pumpkin & Red Onion with Rosemary
Ingredients
½ butternut pumpkin, seeded and sliced
4 red onions, peeled and sliced
4tbs rosemary leaves, chopped
4tbs olive oil
Instructions
Pre‐heat oven to 180 degrees celsius, fan-forced.
Line a baking tray with baking paper. Place pumpkin, onion and rosemary leaves on the baking tray and coat with olive oil.
Place tray in the oven and bake for 15‐20minutes or until pumpkin has cooked and onions have browned.
Serve.
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