Spiced Roasted Pumpkin with Orange Glaze

1. 1 Pumpkinpack 1 kg ≈ $2.80 120 g
2. 2 Oranges≈ $3.77 per kg 35 g
3. 3 Jam 30 g
4. 4 Mustard 4 g
5. 5 Butterpack 180 g ≈ $1.60 4 g
6. 6 Cinnamon 1 g
7. 7 Ground black pepper 1 g
8. 8 Sunflower oil 10 ml

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 the oranges²

3. Arrange pumpkin¹ slices in a baking dish and pour orange² juice over them

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

5. Mix Dijon mustard with melted butter⁵, stir in orange² jam until smooth

6. Spread the sauce over the pumpkin¹ and roast uncovered for 20 minutes at 220°C (425°F)

7. Serve with roasted meats or as a standalone dish

In short

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