• 1.8 kg pumpkin unpeeled weight peeled deseeded and cut into chunks
• 30 ml olive oil
• 5 ml chopped fresh rosemary
• 5 ml fine salt
• 2.5 ml ground black pepper
• 120 g dried cranberries
• 240 ml boiling water for soaking
• 45 ml maple syrup
• 60 g pecan nuts roughly chopped
• Parsley fresh or dried, optional

1. Heat the oven to 200°C.
2. Spread the pumpkin on a large baking tray. Drizzle with the olive oil then sprinkle over the rosemary salt and pepper. Toss to coat.
3. Roast for 40 minutes until the edges are caramelised and the centres are tender.
4. While the pumpkin roasts soak the cranberries in the boiling water for 10 minutes then drain well.
5. Remove the tray from the oven. Drizzle the pumpkin with maple syrup. Scatter over the drained cranberries and the pecans. Toss gently on the tray.
6. Return to the oven for 3 to 5 minutes to glaze.
7. Transfer to a warm dish and finish with a little parsley if you like. Serve hot.

Tips

• If your pumpkin has a thin edible skin you can leave some on for extra texture.
• Swap pecans for walnuts if preferred and toast them lightly for extra crunch.