Roasted Pumpkin Steaks
Why eat meat? When you can have always soft juicy and tender Pumpkin Steaks!
It's easy, quick and all ways a winner, all you need to do is add the same vegetables or sides dish you would any other piece of meat.
I thought of this recipe after trying cauliflower stakes which are amazing but found not very consistent, then I thought of Pumpkin which would make a better more even cut and more juice.
At home I always cook ½ the pumpkin for 2 people so we can have it for lunch the next day on a sandwich, in a salad or makes an easy left over dinning the next night, and it's just handy to have in the fridge.
I leave the skin on it's so much quicker to cut and the skin is packed full of goodness, but if you don't like the skin it's easy to cut off after it has been cooked.
1 small Jap Pumpkin skin on and washed well
Dry herds, Oregano works well or mix Dry Herbs
Salt and Pepper
1. What you want to do is put your oven on to 180 degrease
2.Place the while Pumpkin stork side up on your cutting board and take a close look at it then you will see it has natural lines running down it. Now all you need to do is follow the lines making your cuts in the groves, so just like cutting round a cake, putting the point of your knife in the centre of the Pumpkin and pushing the handle down - this will make nice even steaks of pumpkin.
3. Take out the seeds
4. Lay the Pumpkin on a baking tray then drizzle over some Olive Oil a light sprinkle of paprika, Dry Herds, Salt and Pepper, turn the Pumpkins over in the pan and do the same to the other side
5. Now you are ready to bake, depending on how big you make your steaks it should take about 20 to 30 mins to cook through, keep in mind when you put your knife through easily they are ready to eat.
Enjoy and keep smiling, life is amazing! Love Kylie