Roast Butternut Pumpkin with a Hoisin Marmalade Glaze

abc.net.au

Mickey

1 butternut pumpkin (about 1.25kg), see tips above for adjusting the cook time for your pumpkin

Extra virgin olive oil

70 to 75 whole cloves

1 red onion, sliced into discs

600g potatoes, peeled and cut into 3cm pieces

1 head of garlic, cut horizontally through the middle

1 to 2 sprigs rosemary

Sea salt and black pepper

350g Brussels sprouts, trimmed and halved

Handful of pomegranate seeds, for topping (optional)

subheading: Hoisin marmalade glaze:

2 tablespoon hoisin sauce

2 tablespoon marmalade

1 tablespoon Dijon mustard

20g (3cm) piece ginger, peeled and grated

1 clove garlic, grated

1 teaspoon sea salt

Black pepper

Directions at abc.net.au

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