Are you like me when it comes to choosing a menu for a special dinner for family or friends? It’s always tempting to try something new!

Recently I tried out Baked Honey Pumpkin, served with roast lamb and baked kumara, which was a real hit with our family. 

Ingredients – serves 4

  • 500g pumpkin
  • 1-2 tbsp. liquid honey, warmed. Try a light, mild honey like clover, or a stronger flavoured Native Bush type.
  • A few nobs of butter or coconut oil
  • 2 tbsp. finely chopped rosemary, or ½ tsp. dried rosemary
  • Salt


  • Preheat oven to 190ºC.
  • Cut the pumpkin into 5mm slices (see photo).
  • Place slices into a bowl and pour over the slightly warmed honey. Toss to coat well.
  • Arrange the pumpkin, overlapping the pieces, in a baking pan or in a large shallow ovenproof dish.
  • Drizzle the honey syrup left in the bowl over the pumpkin.
  • Dot the pumpkin with butter or coconut oil.
  • Sprinkle with rosemary and a little salt.
  • Bake in the oven for about 45 minutes, until pumpkin is tender and lightly caramelised.