Pumpkin and Potato Roast

From Quiet Food, The Buddhist Institute of South Africa, 2006.

We had been having pumpkin–based meals through the week because my son had given us a pumpkin he had grown.  I still had some left so decided on a bake. This particular recipe called for a mix of olive oil, chopped garlic and garam marsala to be made. The potatoes and pumpkin were then brushed with this mix and placed in baking dishes. I used different ones for each vegetable because the pumpkin had extra to be done to it.

The pumpkin then had cinnamon sprinkled on, and some maple syrup drizzled on before being placed in the oven.

Both vegetables turned out nicely flavoured, the potato especially.

Taste: ✔✔✔

Ease of cooking: ✔✔✔✔