½ butternut pumpkin, deseeded, sliced into half moon wedges
3 tbsp extra virgin olive oil
1 pinch salt and pepper
10 sprigs of fresh thyme, ripped
5 cloves of garlic, sliced
2 tbsp pumpkin seeds
2 tbsp pomegranate molasses
1 tbsp pomegranate jewels
½ cup dried cranberries
Preheat oven to 200°C.
Line a baking tray with baking paper and lay out the sliced pumpkin. Drizzle with olive oil, thyme, garlic and salt and pepper.
Roast for 20 minutes.
Meanwhile, slice pomegranate in half.
Bring pumpkin out of oven and tap pomegranate seeds onto the pumpkin. Sprinkle pumpkin seeds, dried cranberries and a drizzle of pomegranate molasses. Roast for a further 5 minutes or until crispy.