Roast pumpkin and potato with paprika

Ideal on a cold winter's night, this tasty combination is a delicious twist on standard roast pumpkin and potatoes.

Roast pumpkin and potato with paprika

Serves 4

¼-½ tsp paprika
¼-½ tsp curry powder
2 Tbsp flour
2 Tbsp canola oil
pinch salt
freshly ground black pepper, to taste
400g pumpkin, peeled and sliced into chunks
4-6 roasting potatoes, washed and sliced into wedges

Preheat oven to 200°C.
Place oil in a roasting pan and place in oven to heat.
Place paprika, curry powder, flour, salt and pepper in a bowl. Add pumpkin and potatoes and toss to coat.
Remove roasting pan from the oven, and carefully add the vegetables. Toss and return to the oven.
Bake in preheated oven for 25-35 minutes or until golden brown and crisp.
Turn several times during cooking.
Remove from oven and serve.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1164kj
Protein 6.8g
Total fat 7.4g
- saturated fat 0.94g
Carbohydrates 43.8g
- sugars 4.9g
Fibre 5.3g
Sodium 43mg
Gluten 5g

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