Oh yeah, autumn is here! For us, it’s one of the most exciting times, as we can finally harvest our beloved organic pumpkins and, in return, receive the most delicious products as a reward for weeks of waiting and nurturing. Hooray! And what better way to usher in this magnificent season than with a super delicious pumpkin recipe? Heidi from
wild-flower Yoga has created the ideal recipe for this! Many thanks, dear Heidi! 🙂
Ingredients for 2 people
- ½ butternut squash (unpeeled, halved lengthwise and cut into approx. 3 cm wide wedges)
- 2 tbsp olive oil
- 200g corn
- 1 handful of organic & raw pumpkin seeds (roughly chopped)
- 2 tbsp organic pumpkin seed pesto
- ½ tsp chili flakes
- Salt & pepper
- 1 lime (juice + grated zest)
- a piece of Feta
- Organic roasted & salted pumpkin seeds
- 1 handful of fresh parsley (chopped)
Preparation
- Preheat the oven to 220°C convection
- Mix the pumpkin wedges in a bowl with olive oil, salt & pepper
- Roast in the oven for approx. 20-25 minutes on a baking sheet lined with baking paper, skin-side down
- Heat a pan very hot and roast the corn kernels until slightly browned
- Then, in a bowl, mix the pumpkin seed oil, pumpkin seeds, parsley, chili, pepper, lime zest & juice, pumpkin seed pesto & corn to form a salsa
- Arrange the pumpkin on a plate, top with the salsa
- Serve with crumbled Feta & the roasted & salted pumpkin seeds on top
