My Food Religion

I found little baby butternut pumpkins when I was in Toowoomba the other day and they were too cute to resist. You can use the regular size ones, you will just need to cook them for a little bit longer.

Look at this cutie patootie butternut….. It is only about 10cm long, it’s just hanging out, watching the sunset…

Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

Butternut pumpkin, I used 2 baby ones
1 Zucchini, I used my Veggie Twister to make “spaghetti”, you could just thinly slice it into strips.
1 tsp garlic powder
1 tsp onion powder
1 tsp dried mint
1 tsp dried rosemary
1 tsp dried oregano
1 cup coconut cream
Macadamia oil

Preheat your oven to 180C. Wash the pumpkin well. Chop the pumpkin in half lengthways and scoop out the seeds, scoop out the flesh from the other end too so you have a nice long well down the middle of the pumpkin. The flesh you have dug out you can just roast to eat another time, maybe in a salad for your lunch tmw. In a bowl, mix the coconut cream, onion, garlic and herbs until well combined. On a baking paper or foil lined tray, drizzle about a tablespoon of macadamia oil on the paper to stop them sticking and give the outside of the pumpkin a good rub with it as well. Pop the pumpkin halves into the oven on their own in the tray for about 20mins so they start to cook a bit. Remove from oven and stuff with the zucchini. Spoon over the coconut cream mix.

Here is a pic of how mine looked before they were baked….. Obviously not taken by Trav, it is a rubbish photo, but you get what I mean.

Now you can pop them back into the oven for about 25-30mins depending on the size of your pumpkins. We ate these as a side dish with our grilled salmon.

I found little baby butternut pumpkins when I was in Toowoomba the other day and they were too cute to resist. You can use the regular size ones, you will just need to cook them for a little bit longer.

Look at this cutie patootie butternut….. It is only about 10cm long, it’s just hanging out, watching the sunset…

Pumpkin is a storehouse of many anti-oxidant vitamins such as vitamin-A, vitamin-C and vitamin-E. It is rich in B-complex group of vitamins like folates, niacin, vitamin B-6, thiamin and pantothenic acid. Zucchini is low calorie and a great source of fibre. It is rich in vitamin A, flavonoid and poly-phenolic antioxidants such as carotenes, lutein and zeaxanthin. These compounds help scavenge harmful oxygen-derived free radicals and reactive oxygen species from the body that play a role in aging and various disease process.

Butternut pumpkin, I used 2 baby ones
1 Zucchini, I used my Veggie Twister to make “spaghetti”, you could just thinly slice it into strips.
1 tsp garlic powder
1 tsp onion powder
1 tsp dried mint
1 tsp dried rosemary
1 tsp dried oregano
1 cup coconut cream
Macadamia oil

Preheat your oven to 180C. Wash the pumpkin well. Chop the pumpkin in half lengthways and scoop out the seeds, scoop out the flesh from the other end too so you have a nice long well down the middle of the pumpkin. The flesh you have dug out you can just roast to eat another time, maybe in a salad for your lunch tmw. In a bowl, mix the coconut cream, onion, garlic and herbs until well combined. On a baking paper or foil lined tray, drizzle about a tablespoon of macadamia oil on the paper to stop them sticking and give the outside of the pumpkin a good rub with it as well. Pop the pumpkin halves into the oven on their own in the tray for about 20mins so they start to cook a bit. Remove from oven and stuff with the zucchini. Spoon over the coconut cream mix.

Here is a pic of how mine looked before they were baked….. Obviously not taken by Trav, it is a rubbish photo, but you get what I mean.

Now you can pop them back into the oven for about 25-30mins depending on the size of your pumpkins. We ate these as a side dish with our grilled salmon.