Ah yes, pumpkin season, I’ve been waiting for you! I think roasting pumpkin is my favourite way to cook it: slightly charred and caramelised outside, soft and sweet and rich inside, Love it! I hardly ever bother peeling a pumpkin, the crispy skin gives extra texture and is also full of vitamins and fiber, so keep the skin on!
The crunchy light kale chips are a lovely addition tot the Sweet and thick texture of the pumpkin. The almonds I just added because I had them lying round, hazelnuts pr pecans would work great too!
Roasted Pumpkin with Kale Chips and Almonds
- 1 butternut squash
- 1-2 tbsp olive oil
- Pepper & Coarse sea salt
- 2-3 kale whole leaves
- 1 -2 tbsp sliced almonds
Preheat the oven to 200°C.
Wash the pumpkin, slice it in halve lengthwise and scoop out the seeds. Slice the pumpkin into 1.5 - 2 cm cm half moon slices and add to a large bowl. Drizzle over 1 tsp of olive oil and season well with pepper and coarse sea salt. Toss the bowl so all the pieces are covered.
Line a baking tray with baking paper and dived the pumpkin over the tray making sure they don’t overlap. Place in the oven and set the time for 30 minutes.
In the meantime tear the kale leaves into chip size pieces, discarding the tough stem in the middle. After 15 minutes of roasting the pumpkin divide the kale over the pumpkin and drizzle with a little olive oil. Continue to roast.
The last 5 minutes sprinkle over the almonds and roast until the almonds are starting to brown.