My recently posted recipe for pumpkin soup with coconut seemed to be one of the most popular and delicious, so here I come with a new idea of baked crispy pumpkin pieces. It can be served as a snack and side lunch or dinner salad. It actually tastes the best when you pour some coconut creme on top! Mniam!
Ingredients:
- 1 small pumpkin
- 3 tablespoons coconut oil
- pinch salt and pepper
Methods:
- Cut pumpkin into thin slices.
- Pour coconut oil on top of each slice.
- Bake for 45 minutes in 185C.
Hope you like it!
Gdy widzę dynią zaraz bym do niej dodawała orzechy włoskie i robiła pastę. A co do komosy w pierogach….śmiało możesz dodawać. 🙂
This is a perfect recipe for me as I love baked pumpkin 🙂
I’m glad to hear that :).
This looks like the perfect snack! Love it, pinned!
Thank you, sweetie!
I love using coconut oil when baking veggies. This pumpkin looks delicious.
Me too, definitely!
Oooooooh this looks sooooo good!! I want this now, even though it’s summer in Australia!!
Hehehehe 🙂