Roasted Pumpkin with Black Pepper and Thyme
I once met a Raleigh-based chef who encouraged me to roast squash with a little bit of coconut oil, instead of using seed oils like you might normally see in restaurants. The flavor of the coconut oil reminds me of warm, tropical beaches and sunny skies. Warming memories like this are important to channel during the colder, winter months!
- Time: 50 min
- Servings: 8
Source: Bloom Cooking
Ingredients
- Small Pumpkin or Squash, Insides and Seeds Removed, Remainder Cut Into Large Sec
- Tbsp Melted Coconut Oil
- Tsp Kosher Salt
- Tsp Coarsely-ground Fresh Black Pepper
- Sprigs Thyme