Pumpkin Pie PuddingNovember 18, 2014
Spinach & Brie Topped Artichoke HeartsDecember 8, 2014
2 lb. pumpkin, peeled, seeded, and cut into ½-inch thick wedges
1 tablespoon olive oil
½ teaspoon sea salt and pepper, each
3 oz. feta cheese, sliced
¼ cup cilantro leaves
Pumpkin seed oil, to taste
Sherry Vinegar, to taste
Serving Size: 1 cup
Nutrition Facts: 128 Calories | 5g Protein | 22g Carbohydrates | 1g Fiber | 8g Fat | 530mg Sodium
1. Toss pumpkin with olive oil, sea salt, and pepper.
2. Roast in a 450 °F oven, turning occasionally, until tender, about 20 minutes.
3. Layer pumpkin with feta and cilantro. Drizzle with pumpkin seed oil and sherry vinegar. Enjoy.