Sweet & Caramelised Roast Pumpkin

Roast pumpkin with a drizzle of oil, rice malt syrup (or honey) and cinnamon. I use rice malt syrup instead of honey to avoid the sugar spike as honey is a very high GI food. I tend to leave the skin on when cooking my vegetables to increase my fibre intake and maximise the nutrient intake, but this is completely optional.



  • 2 cups diced pumpkin (skin is optional)
  • 1 1/2 tbl olive oil
  • 1 tbl rice malt (or honey)
  • 1 tsp ground cinnamon


  1. Preheat the oven to 180 degrees c.
  2. Dice the pumpkin and add to a large bowl
  3. Add the oil, rice malt (or honey) and cinnamon into a bowl and massage over pumpkin until all the surfaces are covered
  4. Evenly spread the pumpkin onto a tray and bake for around 30-40 minutes
  5. Remove from the oven when they show a golden brown colour

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