Sweet Roast Pumpkin with Walnuts and Cannelini Beans


2 cups pumpkin (any type) cut into 2cm chunks. Skin on

1 tbls olive or rice bran oil

1 tsp sea salt

1 tbls real maple syrup

1 cup walnut pieces, oven roasted

1 can cannelini beans, rinsed and drained

1 tbls fresh rosemary, roughly chopped


Method – Preheat your oven to 180C.

Place your pumpkin on an oven tray and drizzle with the oil and salt. Cook for about 15 minutes until the pumpkin starts to change colour. Open the oven and drizzle the pumpkin with the maple syrup and put back in for another 5 minutes. At the same time put your walnuts on a tray and bake until golden – about 5 minutes.

Take both trays out and allow to cool a little. Place your pumpkin and walnuts in a large bowl and gently toss with the beans and rosemary.

Serves 2