Roasted Pumpkin on Sourdough – a nutritious, delicious recipe.
What are the benefits of eating pumpkin? Well they are rich in vitamins, minerals and antioxidants, pumpkin is incredibly healthy. What’s more, its low calorie content makes it a weight-loss-friendly food. Its nutrients and antioxidants may boost your immune system, protect your eyesight, lower your risk of certain cancers and promote heart and skin health. Roasted Pumpkin is perfect!
Which part of the pumpkin can I eat? You can eat all of the pumpkin – except for its stalk. Whether you can eat the skin or not depends on the variety. Smaller varieties such as onion squash have deliciously edible skin, the skin of larger varieties may be too tough to eat or less than appealing.
Ingredients
- 500g pumpkin, peeled and diced
- 2 tbsp olive oil
- Pinch of chilli flakes
- 2 garlic cloves, finely chopped
- 1 tbsp honey
- 1 loaf of sourdough bread, sliced
- 1 garlic clove, peeled
- 100g Primula Cheese
Method
- Pre-heat the oven to 180°
- Arrange the pumpkin in a large, shallow baking dish. Drizzle with olive oil and scatter over chilli flakes. Add the chopped garlic cloves.
- Roast for 25 – 30 minutes, or until tender and lightly charred. Remove from the oven, add a tablespoon of honey and mix well to coat the pumpkin. Set aside.
- Toast the sourdough until golden. Remove from the toaster and gently rub with the remaining garlic clove. Top with Primula Cheese
- Serve immediately.
Enjoy!
