Cinnamon-roasted pumpkin – Food & Home Magazine
This super simple recipe is from Chef Tamsin Snyman’s Vegetable & Grains chapter in her cookbook Tortoises & Tumbleweeds.
Ingredients
- 750 g pumpkin
- 125 ml orange juice or water
- Sea salt
- 2 cinnamon sticks
- 50 g coconut blossom sugar
- 100 g vegan butter, cut into cubes
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