Roasted pumpkin with mustard pears

SERVES 6-8 PREP AND COOK TIME 50 MINUTES ¼ cup dried mustard pears (see Maggie’s tips) ⅓ cup (80ml) extra virgin olive oil 2 tablespoons verjuice

1.6kg butternut pumpkin, skin on ¼ cup fresh rosemary sprigs, leaves stripped ¼ cup flat-leaf parsley, chopped coarsely

1 Preheat the oven to 240°C (220°C fanforced). Line a large oven tray with baking paper.

2 Place the mustard pears, 2 tablespoons of the oil and the verjuice into a small bowl; combine well to make a dressing.

3 Wash and dry the pumpkin. Cut the pumpkin into sixths lengthways and discard the seeds. Cut each quarter into pieces about 4.5cm wide. Place the pumpkin on the lined tray, making sure not to overcrowd the tray.

4 Drizzle remaining oil over the pumpkin, sprinkle with rosemary and season with sea salt flakes. Toss well so that all the pumpkin is coated. Roast for 30 minutes. Turn pumpkin regularly (this will depend on the oven). Brush on some of mustard pear dressing; roast for a further 10 minutes.

5 Transfer to a serving platter and spoon over the remaining mustard pear dressing. Drizzle with a little extra oil, if desired, and sprinkle with parsley to serve. Not suitable to freeze or microwave.