4 red onions, peeled, quartered
1 kg pumpkin, unpeeled, deseeded, cut into wedges (8 even wedges)
Zest and freshly squeezed juice of 1 orange
1 Tbsp honey
½ tsp ground cinnamon
Olive oil cooking spray
- Preheat oven to 200°C (fan-forced). Line a large roasting pan with baking paper. Arrange onion and pumpkin in prepared pan.
- Put orange zest, juice, honey and cinnamon in a small saucepan over a medium heat. Cook, stirring, until honey melts. Increase heat to high and cook for 2-3 minutes or until mixture reduces slightly.
- Brush half the orange mixture over onion and pumpkin. Roast for 15 minutes. Turn vegetables over and brush with remaining orange mixture. Spray with cooking spray. Roast for a further 10-15 minutes or until pumpkin is just tender. Set aside until ready to reheat (see Cook’s Tips, below) and serve.