Cashew Roasted Pumpkin

Happy 2013! It's been a busy week with Christmas, New year and catching up with returning friends, that I have left off blogging for abit. So here's some update on the past week.

So in love I am with Skinny Pizza's Macademia Roasted Pumpkin that I had to make my own variation for X'mas eve dinner. Turns out they are incredibly fast and easy to make. Best of all, wholesome and tasty.

Cashew Roasted Pumpkin by Yours truly

First oven bake wedges of pumpkin at 100 deg for 10 to 15 minutes. Use a fork to test if they are baked to desired softness. Any type of pumpkin should be fine. If an oven is not available, Happycall would be able to do it with a slight difference in the taste and texture of grilled pumpkins.

Next, spread cashew nut butter generously onto the warm pumpkins. I made my own cashew nut butter, They can be bought from most supermarkets or organic food stores as well. And squeeze lemon juice over the cashew nut butter for an extra zing.

Lastly, sprinkle chopped cashew or almond, add some sundried tomatoes, and serve.

Warning for nut/pumpkin lovers; they are addictive!