Add some colour to your plate with this spicy roasted pumpkin dish. You can add chopped chilis to spice it up. And if you have lots left over, blitz it in a blender the next day to make a delish creamy pumpkin soup!

INGREDIENTS

1 Half pumpkin sliced (with skin on)
3 Tablespoons olive oil
1 Tablespoon of black pepper corns
2 Tablespoon salted butter
1 Tablespoon cinnamon powder
2 or 3 sprigs of fresh rosemary
1 Tablespoon Erythritol
1 teaspoon nutmeg Salt and Pepper to taste

INSTRUCTIONS

1. Heat the oven to 180 Degrees Celsius
2. Slice the pumpkin into slices, with the skin on, and place onto a baking sheet.
3. Heat the butter, olive oil and add spices, on a gentle heat until butter is melted
4. Pour over the pumpkin and place in the oven for 30 minutes or until soft, and the edges are brown.

Nutritional Information below is for one tablespoon serving.

Optional Extra
You can roast pumpkin seeds with the pumpkin and sprinkle over when serving and serve with crumbled feta cheese.