coconut-infused roasted pumpkin
This is the ultimate lazy meal for those cold winter nights when the last thing you feel like doing is cooking. Toasted pumpkin seeds add a wonderful crunchy texture if you choose them as a topping. Otherwise, this sweet roasted pumpkin also tastes delicious topped with cashew cream.
1 medium-sized pumpkin, skin on, halved, and cut in slices
1-2 tbsp virgin organic coconut oil
Himalayan sea salt
Ground black pepper
Cashew cream, toasted pumpkin seeds or chilli flakes (optional)
Pre-heat the oven to 200C/390F.
Place the pumpkin slices in a roasting tray covered with coconut oil; season with salt and pepper, and bake for an hour, or until the orange flesh is caramelised and starts falling off the skin by itself.
Serve with cashew cream, toasted pumpkin seeds or chilli flakes for a tasty side dish. Alternatively, it also tastes delicious with goat’s cheese, basil and fresh leaves as a baked pumpkin salad.
Andy’s Sugar Safe® Tips
Pumpkin is an excellent source of vitamins A and C, as well as fibre. Although it has a high glycaemic index, you can safely include it in your glycaemic index diet thanks to its low glycaemic load of 3.