| Prep Time | 10 mins |
| Total Time | 40 mins |
| Serves | 4-6 people |
Ingredients
½ medium pumpkin or squash
2 tbsp olive oil
1 tsp cinnamon
2 tbsp chia seeds
½ tsp salt
cracked pepper
¼ cup flaked almonds
1 tbsp pepitas
Parsley, to serve
2 tbsp olive oil
1 tsp cinnamon
2 tbsp chia seeds
½ tsp salt
cracked pepper
¼ cup flaked almonds
1 tbsp pepitas
Parsley, to serve
Method
Preheat oven to 180 degrees Celsius. Core pumpkin/squash and cut into ½ inch, half-moon shape pieces (leaving skin on).
Brush with olive oil. Place on lined baking tray and sprinkle with cinnamon, chia seeds, salt and pepper. Roast for 30 minutes or until tender.
While pumpkin is cooking, in a frying pan ‘dry roast’ flaked almonds and pepitas for 3 minutes until almonds are golden in colour.
Transfer pumpkin to serving plate and top with flaked almonds, pepitas and parsley. Serve immediately.
