“Surrendered” is the term given to vegetables that are cooked long enough to allow them to break down to golden deliciousness.

Words: Lucy Corry  Styling & photos: Carolyn Robertson

INGREDIENTS

1kg peeled and deseeded pumpkin, cut into 3cm dice
3 cloves garlic, unpeeled
3 tablespoons extra-virgin olive oil
500g cherry tomatoes
handful of fresh herbs, to serve

METHOD

Heat the oven to 200°C. Put the pumpkin, garlic and olive oil in a large bowl and toss together until the pumpkin is well-coated in the oil.

Arrange in a single layer on a large baking tray. Bake for 25 minutes, then remove from the oven and turn the pieces over (use a large fish slice or similar).

Scatter the tomatoes over the pumpkin and return to the oven for another 20 minutes, until the vegetables look at the point of collapse.

Transfer to a serving dish and scatter over the herbs before serving. Serves 6.

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