Recipe: 1/2 butternut pumpkin (squash), cut almost to the bottom in 1cm slices, 1/2-1 tsp nutmeg with about 2 Tbs each honey and olive oil. Baste pumpkin all over including in between the slices with honey/nutmeg. Roasted for 1.5 hours.
Mix 1/4-1/2 cup toasted walnuts with 1tbs olive oil and about 1/4 cup chopped parsley. Top the roasted pumpkin with walnut and parsley mix, top with pomegranate jewels and crumbled feta.

by AnythingWithGloves

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