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🍽️ Roast Pumpkin with Thyme

210 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg pumpkin flesh (from butternut squash)
• 8 sprigs thyme
• 0.5 tsp coriander seeds
• salt
• pepper (from the mill)
• 2 tbsp melted butter
• 3 tbsp olive oil
• 1 tbsp honey

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the pumpkin flesh into cubes of about 3 to 4 cm.
3. 3. Rinse the thyme sprigs and shake them dry.
4. 4. Pluck the leaves from 4 of the sprigs and chop them finely.
5. 5. Break the remaining thyme sprigs into small pieces.
6. 6. Grind the coriander seeds finely in a mortar.
7. 7. Add the chopped thyme and ground coriander to the pumpkin.
8. 8. Season the mixture with salt and pepper.
9. 9. Add the butter and oil.
10. 10. Mix all ingredients thoroughly.
11. 11. Place the mixture in an ovenproof dish.
12. 12. Bake the pumpkin in the oven for about 35 minutes until tender.
13. 13. Drizzle the baked pumpkin with honey.
14. 14. Garnish the dish with remaining thyme and serve.

Nutrition per serving

• kcal: 210
• Protein: 3 g · Fett/Fat: 14 g · Carbs: 17 g