Roasting pumpkin

By Adrianne Jamieson

Recently I had bought a pumpkin for the Christmas season. I thought we would end up putting it in a salad with some brown rice, spinach, roasted tomato and feta salad with a drizzle of some nice liquid that would make a beautiful side dish. Alas, we didnt use it so sat on my bench for the last week 😓

Last night I decided to be proactive and roast said pumpkin to put in a frittata for dinner and use the leftovers for lunches.

It was good and well seasoned but I learnt that I like butternut pumpkin a lot more than jap pumpkin. The flavour of this one whilst nice, wasn’t as good as a freshly roasted butternut pumpkin!




About Jamchop

I love cooking, books, yoga and the water! Instagram: adriannejamieson
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