- 2 lbs organic pumpkins
- 3 tbsp olive oil
- 1 cup fresh organic parsley
- 4 oz. hazelnuts
- 2 tsp dried organic rosemary or dried organic thyme
- ½ lb manchego cheese
- 10 oz. leafy greens (organic)
- 4 tbsp olive oil
- sea salt and ground black pepper to taste
Preheat the oven to 300°F (200°C).
Slice the pumpkin into wedges, around 1 inch (2.5 cm) thick. You can peel off the skin with a sharp knife or just leave it on and peel after serving.
Brush with oil on both sides. Add salt and pepper to taste. Place them in a pan and bake for an hour or until the pumpkin wedges get soft.
Chop the nuts roughly with a knife and combine with chopped parsley, shredded manchego and rosemary or dried thyme.
Remove the pumpkin from the oven. Spread the herbs and nuts on top.
Serve with leafy greens and a splash of olive oil or a dressing of your choice.
Manchego is one of Spain’s best-known cheeses, made of ewe’s milk. It has a slightly sour nutty-buttery taste. However, if you don’t have manchego, feel free to use any other cheese you have access to. How about some cheddar, bleu cheese or feta?
Keep in mind that nuts are heat-sensitive, so they should not burn.
Will you be making our Fall Pumpkin Keto-Friendly Recipe? Post a photo of your culinary creation on Facebook or Instagram using the hashtag #MAMRecipe