Spiced Roasted Pumpkin with Orange-Glaze

1. 1 Pumpkinpack 1 kg ≈ $2.80 120 g
2. 2 Oranges≈ $3.80 per kg 80 g
3. 3 Jam 30 g
4. 4 Mustard 4 g
5. 5 Butterpack 180 g ≈ $1.58 4 g
6. 6 Cinnamon 1 g
7. 7 Ground black pepper 1 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the pumpkin¹ and slice into 2 cm (¾-inch) rounds

2. Juice an orange²

3. Grease a baking dish with sunflower oil, arrange pumpkin¹ slices, and pour orange² juice over them

4. Sprinkle with cinnamon, black pepper, and salt, cover with foil, and roast for 15 minutes at 200°C (400°F)

5. Mix Dijon mustard with melted butter⁵, stir in jam until smooth

6. Remove foil, spread the mustard mixture over the pumpkin¹, and roast uncovered for 20 minutes at 220°C (425°F) until tender and caramelized

7. Serve with meat or as a standalone dish

In short

• In the planner this dish is cooked for two days: reheat on day two.