2kg jap pumpkin
1 tablespoon extra virgin olive oil
1 tablespoon pine nuts, toasted
Balsamic dressing:
2 tablespoon extra virgin olive
1 tablespoon balsamic vinegar
1 clove garlic, crushed
12 teaspoon Natvia

2 kg jap pumpkin 1 tablespoon extra virgin olive oil 1 tablespoon pine nuts, toasted 2 tablespoon extra virgin olive 1 tablespoon balsamic vinegar 1 clove garlic, crushed 12 teaspoon Natvia

Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.
Cut unpeeled pumpkin into 2cm wedges.
Brush both sides of the pumpkin with oil, sprinkle with salt and pepper.
Place pumpkin in a single layer on tray.
Roast, uncovered, for about 40 minutes or until pumpkin is tender.
Balsamic dressing
Mix all ingredients in a small bowl.
Transfer warm pumpkin to serving platter; drizzle with Balsamic Dressing and sprinkle with pine nuts.