We ended up with a not-quite-ripe sundew melon and decied to try roasting it to bring out the flavour, and it certainly did that. This ends up tasting a bit like a butternut squash (perhaps unsurprisingly) so treat it like that and you're onto a winner.
Serves 4 per whole melon.
Ingredients
- 1 sundew melow, cut into 8th's slices, seeds and rind removed and cut into pieces at most 2cm across
- 2 tbsp caster sugar for a whole melon
Method
- Pre-heat the oven to 200 degrees Celsius.
- Toss the peeled melon pieces in the sugar before placing on a lined baking tray.
- Bake for 20 to 25 minutes, until the edges of the melon pieces really start to brown.
- Enjoy as part of a lentil rich curry, with ice cream and custard as a desert or with thinly sliced halloumi or feta crumbled over as a starter.
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