INGREDIENTS
1 kg / 2 1/4 pounds pumpkin (I love using Jap / kent pumpkin)
2 tablespoons cold pressed olive oil or your choice macadamia nut or coconut oil
1 teaspoon ground cinnamon
1 teaspoon sea salt
2 tablespoons cold pressed olive oil or your choice macadamia nut or coconut oil
1 teaspoon ground cinnamon
1 teaspoon sea salt
METHOD
1. Preheat your oven to 180 C / 356 F.
2. Cut pumpkin into chunks (with or without skin)
3. Drizzle with olive oil.
4. Add cinnamon and sea salt.
5. Massage well with your fingers, coating all the pumpkin.
6. Spread in a single layer onto 1 or 2 prepared baking trays.
7. Roast for 40 – 45 minutes or until the pumpkin is soft and caramelised.
8. Enjoy and use as required.
2. Cut pumpkin into chunks (with or without skin)
3. Drizzle with olive oil.
4. Add cinnamon and sea salt.
5. Massage well with your fingers, coating all the pumpkin.
6. Spread in a single layer onto 1 or 2 prepared baking trays.
7. Roast for 40 – 45 minutes or until the pumpkin is soft and caramelised.
8. Enjoy and use as required.
NOTES AND INSPIRATION
It’s a great idea to double the recipe and use for yummy portable salads and winter warming soups.
Pumpkin marries perfectly with other aromatics such as ginger, coriander, sage, orange, nutmeg, vanilla, cloves, cinnamon.
Pumpkin marries perfectly with other aromatics such as ginger, coriander, sage, orange, nutmeg, vanilla, cloves, cinnamon.
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