Lemon-infused Pumpkin Wedges

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Recipe by Naomi Sherman
Servings

6

serves
Net Carbs

10

grams
Protein

1.7

grams
Fat

4.7

grams

Chocolate and hazelnut. Peanut butter and jelly. Strawberries and cream.

You’ve heard of all of these famous flavour pairings but I’ve accidently discovered a new taste match made in heaven.

Each Sunday, I roast up a big tray of pumpkin wedges to have in the fridge to add to my meals whenever I need some additional goodness to balance my macros.

One day, I was eating fish that I had squeezed some lemon juice over and I added some pumpkin.
Wow. The first bite of that deeply sweet roasted pumpkin, with the sharply acidic tang of the lemon to off-set it, blew my mind.

Now, when I meal prep my pumpkin, I use a lemon-infused olive oil to make life easy.
Two ingredients and five minutes work and you have a delicious side dish or the base to build on to make any number of meals.
I’ll say it again…TWO INGREDIENTS!

I love to sprinkle mine with toasted hemp seeds for an extra protein boost.
Make it for yourself and let me know what you think.

Enjoy!

Ingredients

  • 1 kilogram of your pumpkin of choice, I like Jap pumpkin

  • 2 tablespoons of lemon-infused olive oil

Directions

  • Pre-heat your oven to 200⁰ C, conventional
  • Cut your pumpkin into six even wedges and remove the seeds.
  • Lay on a lined baking tray and drizzle generously with the olive oil.
  • Roast for 1 hour or until deeply caramelised, turning carefully halfway through and re-brushing the wedges with oil from the tray.
  • Serve as a side or pair with your wholegrain of choice, along with some feta and wilted kale.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories83.1
  • % Daily Value *
  • Total Fat 4.7g 8%
    • Total Carbohydrate 10g 4%
      • Protein 1.7g 4%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.