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🍽️ Roasted Pumpkin with Pumpkin Seeds

267 kcal · 30 min · 4 servings

Ingredients

• 0.5 bunch thyme
• 800 g pumpkin (e.g. Hokkaido, musk, musk and butternut pumpkin)
• salt
• pepper
• 4 tbsp olive oil
• 90 g pumpkin seeds (6 tbsp)

Instructions

1. 1. Wash the thyme under running water. Shake the leaves dry.
2. 2. Wash the pumpkin thoroughly. Peel the hard skin if necessary.
3. 3. Remove all seeds and fibrous remnants from the inside.
4. 4. Cut the flesh into bite-sized cubes.
5. 5. Line a baking tray with baking paper.
6. 6. Spread the pumpkin pieces evenly on the tray.
7. 7. Season the pumpkin with salt and black pepper to taste.
8. 8. Drizzle some olive oil over the pieces.
9. 9. Sprinkle the fresh thyme leaves over the pumpkin.
10. 10. Preheat the oven to 200 degrees (convection 180 degrees or gas mark 3).
11. 11. Place the tray in the oven and bake the pumpkin for about 30 minutes.
12. 12. Sprinkle the pumpkin seeds evenly over the nearly finished pumpkin.
13. 13. Bake the dish for another 10 minutes.
14. 14. Remove the tray from the oven.
15. 15. Portion the pumpkin onto plates and serve hot.

Nutrition per serving

• kcal: 267
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 10 g