Perfect Roast Pumpkin Wedges
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.
- 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:)