Roast pumpkin with red onion

Ingredients (serves 6):

• 1.5 kg pumpkin, unpeeled, deseeded, cut into wedges
• 4 red onions, unpeeled, quartered
• 2 tbs olive oil
• 1 tbs chopped fresh rosemary

Method:

1. Preheat oven to 180°C.
2. Arrange the pumpkin and onion, in a single layer, in a large roasting pan. Drizzle over the oil and toss to coat.
3. Sprinkle with the rosemary. Bake in oven for 1 hour 20 minutes or until tender.
4. Serve immediately