Roast Pumpkin Chunks for Salads
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Dairy Free
Gluten Free No added sugar Low Carb SIBO Friendly |
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Ingredients
Method
1. Preheat the oven to 200°C fan forced
2. In a bowl, mix together the pumpkin cubes, oil (enough to coat the pumpkin lightly), cumin and pepper and salt (to taste).
- ½ Medium butternut pumpkin, cubed
- Garlic infused olive oil
- ½ tsp cumin
- Fresh ground black pepper
- Salt
Method
1. Preheat the oven to 200°C fan forced
2. In a bowl, mix together the pumpkin cubes, oil (enough to coat the pumpkin lightly), cumin and pepper and salt (to taste).
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3. Transfer to a roasting tray lined with baking paper or a re-usable baking tray liner.
I'm roasting the pumpkin along with some beetroot wedges.
4. Bake for 30-45 minutes on a lower shelf of the oven until soft and tinged with brown at the edges.
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5. Cool on the tray.
Use in salads, as a snack, or while hot as a side-dish for a main course.
Use in salads, as a snack, or while hot as a side-dish for a main course.
Print the recipe as pdf or jpg (below)
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Craftnhome contains affiliate links. If you purchase anything through them, I will get a small referral fee and you will be supporting me at no extra cost to you, so thank you! This will help me to continue providing the content for free.
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