Now the cooler weather is here, it’s time to get into those winter vegies again and this recipe is delicious!
You can cook them skins on or off – you choose.
Ingredients (serves 4):
1 medium jap pumpkin
2 tablespoons coconut oil, melted
Freshly ground black pepper
Pre-heat the oven to 200 C, rinse the pumpkin under running water, and dry it.
If you’d like your pumpkin peeled do it before deseeding the pumpkin and cutting it into
thin wedges. Toss the pumpkin in coconut oil, salt and pepper, place them on a foil lined
baking tray without layering over overlapping and place them in the oven for approx
30 mins, turning them at the halfway mark.
The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.