It’s very easy to prepare, budget friendly as it is the pumpkin season and it is so delicious! The softness and sweetness of the baked pumpkin pairs really well with cinnamon and walnuts. Gluten free and refine sugar free, making it the perfect dessert.
Ingredients:
1 medium sized pumpkin, about a kg
1 tsp Love My Earth Organic Ceylon Cinnamon
Honey for drizzling
A handful of walnuts
1/2 cup of water or enough to have about two fingers of water in the baking tray
Preparation:
- Wash the pumpkin well, remove the seeds inside and cut in equal pieces. Arrange on a baking tray with the bark up. Add the water. Depending on your baking tray you need about 5cm at the bottom of your tray.
- Bake the pumpkin in a moderate oven at about 180 degrees for about 30 minutes or until soft. You can check this using a fork.
- Take the pumpkin out and sprinkle the cinnamon. Add the walnuts on top of each pumpkin piece
- Place the pumpkin to bake for another 10 minutes or until the walnuts are roasted
- Serve on a plate with drizzle of honey
- Store in an airtight container in the fridge
Tips:
Serve warm