Growing up on a working Farmhouse Bed & Breakfast while holding on to the apron strings of her mother, Catherine Fulvio (nee Byrne) was destined ...
1 small pumpkin
1 orange (halved crossways)
4 tblsp olive oil
2 large sprigs rosemary
6 garlic cloves (whole)
salt and pepper
Preheat the oven to 200°C/Gas 6. Cut the pumpkin in lengths and scoop out the seeds with a metal spoon and discard. Put the cut halves, flat side down on a board and cut into chunks of about 10 cm.
Put the pumpkin and shallots into a large roasting pan. Squeeze over the juice and put the squeezed halves into the tin with the vegetables. Drizzle with olive oil and put the rosemary sprigs on top.
Add salt and pepper, place into a preheated oven to roast for 20 minutes. Remove from the oven and add the garlic. Shake the pan to prevent them from sticking. Return them to the oven for a further 15 minutes until tender and slightly caramelized.