Description
I love the various ways we can work with the colors of seasonal squashes. I use a variety of simple items and the flavor is just popping. This is so easy and flavorful! An incredible side dish or even a paleo meal in itself if you feel like something light for the night, and if you are looking for a pumpkin recipe this one may just be the right one. I call it Pumpkin Recipe Medley as it truly is a beautiful blend of flavors.
Ingredients
- 1 small pumpkin, cleaned and sliced into wedges (see photo)
- 1 small red pepper, cleaned and sliced lengthwise
- 5 garlic cloves, left whole or as desired
- ¼ cup Pure Indian Foods Cultured Ghee (or grass-fed butter or coconut oil)
- 1/8 teaspoon pure Turmeric or ½-1 teaspoon Curcumin (as your taste buds desire)
- 1 teaspoon sea salt, or more to taste
- ¼ cup pumpkin seeds (pepitas)
- Optional: Handful of sundried tomatoes
- Garnish: 2 sprigs of rosemary
Instructions
- Preheat oven to 400F degrees.
- Toss all ingredients excluding pepitas, rosemary and sundried tomatoes (if you’re using them) and cover with foil.
- Place in preheated oven and bake for 25 minutes.
- Toss ingredients well, then lower the temperature to 325F degrees and bake for another 15-20 minutes uncovered.
- Add pepitas and sundried tomatoes during the last 5 minutes and salt more as desired.
- Garnish with rosemary.
- Enjoy!
