Roasted Pumpkin with Lentils and Kale Recipe - Better Homes & Gardens Australia
Sticky roasted pumpkin is a side that takes centre stage! The honey-mustard glaze teams with crunchy hazelnuts and tart craisins for a fab flavour combo.
Ingredients
- 1/4 cup olive oil
- 21/2 Tbsp balsamic vinegar
- 11/2 Tbsp wholegrain mustard
- 11/2 Tbsp honey
- Sea-salt flakes and freshly ground black pepper, to season
- 1.25kg Kent pumpkin, deseeded, cut into 2cm-thick wedges
- 1/2 small bunch kale, trimmed and thinly sliced
- 400g can lentils, rinsed, drained
- 1/2 cup craisins, to serve
- 1/3 cup blanched hazelnuts, toasted and roughly chopped, to serve
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