Mixed roasted pumpkin

Preparation Time 15 minutes
Cooking Time 75 minutes

Ingredients (serves 4)
* 500g golden nugget pumpkin, halved, deseeded, cut into 3cm wedges
* 500g Kent pumpkin, halved, deseeded, cut into 3cm wedges
* 500g butternut pumpkin, halved, deseeded, cut into 2cm slices
* 2 tbs olive oil
* 50g salted pistachio nuts,
* shelled, coarsely chopped
* 2 green shallots, ends trimmed,
* thinly sliced
* 2 tbs finely shredded fresh mint


Method
1. Preheat oven to 200°C. Place the combined pumpkin in a roasting pan. Drizzle over oil and season with salt and pepper. Bake in oven for 1 hour 15 minutes or until tender.
2. Combine the pistachio, green shallot and mint in a bowl. Sprinkle over the pumpkin and toss to combine. Serve.

Notes & tips
* Serves: 4-6 (as an accompaniment)

Source
Australian Good Taste - Page 22
Recipe by Michelle Southan