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Ingredients
½ a butternut pumpkin, peeled, de-seeded and cut into 5 cm chunks
4 carrots
½ tbsp extra virgin olive oil
Method
Cut off the top and bottom from the carrot and wash under running water, then cut in half down the middle.
Toss the carrot and pumpkin in an oven tray with the olive oil.
Bake in a pre-heated oven at 200oC for 20 minutes or until lightly browned.
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