Pumpkin Fig DelightGluten free . Paleo . Refined sugar free . Uncategorized
Note: Measurements are based if you are using a whole pumpkin. You won’t need this much unless you are feeding an army or meal prepping. If you use 1/4 like I did, adjust the amounts below.
Olive Oil, Salt & Pepper
2 cloves of Garlic
1/2 a bunch of Lemon Thyme
Italian Herbs spice * sprinkle
4 tablespoons of Persian fetta (dill based is yum)
4 x Fresh figs
Coconut balsamic vinegar ( I use Niulife)
Crushed walnuts (optional)
Step 1: Preheat the oven to 170 degrees then chop the Japanese pumpkin, skin on, sliced into wedges (CAREFULLY! This sh** is dangerous)
Step 2: Line an oven tray with baking paper, line the pumpkin on the tray
Step 3: Garnish for the oven – Olive oil, 1 teaspoon of Italian herbs, finely chopped garlic, Chopped lemon thyme, Salt, Pepper and if you have pureed garlic it’s also nice to massage some onto the pumpkin.
Step 4: Put the pumpkin in the oven for 30 – 40 minutes. You might need more time. It’s done when you stick a fork into it and it easily passes through the pumpkin meat.
Step 5: Finale. Take the pumpkin out of the oven & decorate the pumpkin for serving with Chopped walnuts, Persian feta, and chopped fresh figs & a teaspoon of coconut balsamic vinegar per slice.
** Optional nutrition: If you have bone broth cubes stored, roast them with 1 small bone broth cube. Melt the bone broth in a separate small oven tray then use the juice to drizzle on top of the pumpkin once it melts.
YUM. YUM. YUM