isPumpkin is healthy and it makes the perfect dish in the day you feel to laze off. Here is a flavourful but so simple dish that I believe anyone can recreate with one eye close.
I do have a special something for Australian produce, but it will be fine to use pumpkin from other countries too.
I rarely buy whole pumpkin, halved ones enable me to examine the texture and colour of pumpkin. It is a lasting produce but as always, freshly halved indicates juiciness and wonderful texture when you sink your teeth to the pumpkin. I tend to select the portion with rich colour too, there is a difference in the aroma compared to the light colour ones.
Four season pepper
Extra virgin olive oil
Preheat the oven to 180 deg C for 10 minutes, select top and bottom heat if this option is available.
Peel and slice pumpkin, preferably into even thickness.
Place pumpkin slices onto baking tray, sprinkled with chopped English pasley and sage leaves, lemon slices.
To flavour, grind some pink salt and four season pepper, followed by generous amount of extra virgin olive oil.
Send to bake, use baking tester (or bamboo skewer) to test the doneness after 20 minutes.
Bring out the pumpkin once you achieve your preferred texture.
Serve immediately, squeeze some lemon juice to enhance to beautiful flavour.