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Steamed pumpkin with spring onions and tomatoes

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Ingredients for 2 servings:

  • e.g. coconut oil or other
  • ½ Hokkaido pumpkin(s), freshly diced
  • 3 spring onions, quartered
  • salt and pepper
  • 2 tomatoes, ripe

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan

Pour the coconut oil into a baking dish. Add the pumpkin cubes and spring onions and sprinkle with salt and pepper. Slice the tomatoes and place them on top. Cover and bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes. This dish also works well with cheese, but it will no longer be vegan.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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