Margret's Almond & Turmeric Baked Pumpkin

Almond & Turmeric Baked Pumpkin The Gathered Bowl
😛Easy & Delicious Recipe Idea😛
1 butternut pumpkin*
1 Packet of The Gathered Bowl's Almond & Turmeric Pattie Mix
1. Cut the butternut in half, scoop out the seeds and cross hatch the core of the pumpkin with a knife to make it easier to scoop out when it’s cooked.
2. Brush oil of choice over the top of the Pumpkin to baste it then place in the oven for about an hour at 200 degree C.
3. While the pumpkin is baking prepare a cup of the Almond & Turmeric Pattie Mix then set aside.
4. After the flesh has softened (approx 1 hour) remove the butternut halves from the oven then scoop out the cross hatched pulp and mash it in with the pattie mix. Fill the pumpkin cavity with the mash then return it to the oven to roast for another half an hour or until pumpkin is fully cooked.
5. Serve with your favourite vegetables or salad. This also tastes great with a little of your favourite mayonnaise or dip.
* You can just make 1/2 a pumpkin but if you make a whole pumpkin you have a meal for another day. This dish tastes great cold too
Recipe Variation
For a different flavour sensation try using our Polenta & Garlic Mix or the Beetroot, Dill & Lentil Mix.... YUM!!!!
baked roasted pumpkin the gathered bowl
almond & Turmeric Patty Mix and pumpkin mash the gathered bowl
Baked pumpkin with almond & turmeric patty mix