Caramelized pumpkin wedges

Ingredients (serves 4)

• 1 small pumpkin

• 1 Tbs allspice

• 2 Tbs coconut palm sugar

• 4 Tbs coconut oil

• A pinch of salt

• A pinch of pepper

Method

1. Preheat your oven to 180°C on rotating heat

2. Wash the pumkin, then cut its tips off. Cut it into halves. Scoop out the seeds*. Finally, slice it into wedges about 3cm thick

3. In a bowl, mix the allspice, the coconut sugar, the coconut oil, the salt and the pepper

4. Coat the wedges with the mixture

5. Bake them in the oven for 20 minutes, then flip them over, and bake them for another 20 minutes

Tip from the chef: Don’t discard the pumkin’s seeds. You can rince them, then dry them and toast them at 180°C with a pinch of salt and a drizzle of olive oil.

Recipe by Hind Tahboub and Diala Tufenkji

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