HUNGRY.

Ingredients:

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. 

Japanese pumpkin

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)

Instructions:

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

Bon Appétit

xx

Reem

©reemasaabnaturopathy2020