This Pumpkin Chia Seed Bread recipe is so simple. I make it with almond flour, coconut flour and lots of eggs. It’s delicious ...

First, roast the pumpkin: Preheat oven to 425 degrees. Scoop out seeds with a spoon and discard. Slice into ¾-inch wedges. Spread on a baking sheet. Toss with 1 tablespoon oil and season with 1 ...

remove the seeds and slash it in. 3. Drizzle some olive oil, salt and pepper and rub well on the cut side of the pumpkin. 4. Poke the red chilly and place it inside the pumpkin with thyme. 5. Drizzle ...

Preheat the oven to 200C/180C Fan/Gas 6. Cut the pumpkin flesh into a fairly small dice and put into a roasting tin. Toss with the oil, thyme and garlic, and season generously. Roast for 30 ...

Remove the seeds from the pumpkin wedge ( wash and roast ... cook and scatter with the seasalt and rosemary. Roast until soft in a 200oc oven – about 30 minutes. Remove skin and cut into bite ...

Soup is my go-to usually if I have a pumpkin ... for your roast or for any meal that needs veges on the side. Preheat the oven to 180C. Cut the buttercup in half and scoop out the seeds.