Ingredients

1 Pumkin (I find green splotchy skinned pumpkins or butternut have lots of taste!). Give it a wash down to get any dirt off. If the pumpkin isn't organic, wash/scrub well or chop the skin off.

* When baking pumpkin you can keep the seeds on. Pumpkin seeds (also known as pepita's are a great source of Zinc!)

Different taste options:

• 2tbsp melted Organic honey

• 2tbsp cumin, turmeric (or otherspice of choice)

• 2tbsp coconut oil

Method

• Pre-heat oven to 180 degrees celsius.

• If using a round pumpkin (kent or Jap), slice into thick wedges (with the thickest part being around 3-4cm). If using a whole butternut pumpkin, slice horizontally into circles or semi-circles.

• Line a baking tray (or two) with baking paper & place the slices on.

• If using any of the 'taste options' above; drizzle with melted honey, or coconut oil, or sprinke with cumin. Or do half-half or all three. Otherwise leave the plain chunks as is.

• Place tray/s in oven for 45-60 minutes. Your slices should be browned & slightly bubbling. Due to the natural sugars present in pumpkin, once baked for long periods of time, it will caramelise in it's own natural juices, giving it the sweetest, delicious taste!

Enjoy!

Ideas

• Making big batches of pumpkin (or mixed roast vegetables) is a great idea because you can keep them in the fridge & continuously add to lunches, dinners or even grab as a snack to tie you over until your next main meal!

• Chop a chunk into pieces & add to your breakfast omlette or to your lunch salad.

• Scrape out the middles & use as an alternatve to mash potato.

• Blend with cooked chickpeas, tahini, lemon juice & garlic to make Roast Pumpkin Dip.

• Blend or mash, add psyllium husks or chickpea flour, garlic, cumin, turmeric. mix & roll into balls. Bake into falafels!