(6 – 8 servings)

  • 1,5 kg pumpkin, sliced and peeled
  • 4 red onions, quartered
  • 3 – 5 ml dry chilli flakes
  • 90 ml good olive oil
  • sea salt


  • 160 ml honey
  • 60 ml good red wine vinegar
  • 80 ml water

Preheat the oven to 200 °C. Put the pumpkin, onions, chilli flakes, olive oil and salt in a large oven pan. Mix through until the vegetables are covered in oil. Bake for 40 – 45 minutes until the pumpkin is golden brown and done. Meanwhile, make the honey-and-vinegar sauce: Pour the honey, vinegar and water into a small saucepan, bring to the boil and let simmer for 6 – 8 minutes. Taste and season (the sauce shouldn’t be too vinegary, with a good balance between sweet and sour). Spoon the pumpkin and onions onto a flat serving dish and drizzle the honey sauce over before serving.