Perfect Roast Pumpkin Wedges

Golden Nugget Pumpkin

Golden Nugget Pumpkin

Perfect Roast Pumpkin

We’ve got a select number of these treasures to sell this week. They’ve been cooked and sampled by Gary and Yvonne and both have come back with a huge thumbs up for taste and texture.
Try this:

  • Pre-heat oven to 180 degrees celsius.
  • Cut the pumpkin up into 2cm slices with the skin on.
  • Arrange the slices on a roasting dish – rub in oil of choice. Coconut oil is highly recommended from a taste and good fat point of view but you could also use olive oil or butter from grass-fed cows, all of which are great fats. Olive oil would be the least recommended in that trio, coconut oil the best as it doesn’t alter at high temperatures.
  • Sprinkle over some cinnamon, salt and pepper and roast until soft.

If it’s heavenly, send me mail and let me know:)
 
 
 
 
 

Comments: 2

  • Yvonne Jackson

    Debbie, thankyou for the Perfect Roast Pumpkin Wedges recipe, this pumpkin is the best, so full of flavour and just delish !!! :)

    • Debbie

      Such a pleasure - thanks for always being so enthusiastic about trying the recipes and for the delightful feedback..

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