Roasted pumpkin with chestnut

Directions

1. Preheat the oven to 400℉ (200℃);
2. Cut the unpeeled pumpkin into wedges (1-2cm at the thick end) and discard the seeds; leave the skin on;
3. In a large bowl, toss the pumpkin pieces with 5 tbsp of olive oil, the cinnamon, 4 tbsp of honey, the garlic, sage, half the bay leaves, and salt and pepper;
4. Lay out in a single layer in a large roasting tray and roast for 20-25 minutes, until the pumpkin is soft and golden;
5. Add the chestnuts 5 minutes before the end.
6. Arrange the tray's contents on a serving platter and scatter the remaining bay leaves over the top;
7. Stir together the remaining syrup and oil, and drizzle on top;
8. Serve warm