Spiced Roast Pumpkin

pumpkin

Given that your carbohydrate options are reasonably limited on the Paleo diet, it’s always good to have some easy ways to dress them up and make them interesting!  This would have to be one of my favorite ways to eat pumpkin and hubby bear and I would have it a couple of times a week.  I’ve introduced it to baby bear, but she seems to feel that it’s not quite as exciting as (strangely enough) steamed broccoli (I’m not kidding you).

INGREDIENTS (makes 4 portions)

Big wedge of pumpkin, peeled and chopped into 3cm chunks

Himalayan salt

1 heaped teaspoon of coconut oil

1 teaspoon of fennel seeds

1 teaspoons of ground coriander

1 teaspoon of paprika

DIRECTIONS

Pre-heat the oven 180C.

Put the pumpkin into a roasting dish, sprinkle over the fennel, coriander and paprika. Give a good grinding of the salt, toss to combine and then and piece over the coconut oil.  Place into the oven.  Roast for approximately 30 minutes, stirring every now and then to coat in the oil and stop from sticking to the base.  It’s finished when it’s soft and caramelizing on the edges.

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