This recipe is inspired by my soul sister, Demi. We were once in a situation of too many pumpkins and no potatoes, so she had the idea of cooking the pumpkin same way we roast potatoes in Greece -that is with lemon juice and oregano. It’s so delicious, light and colorful! The perfect warming dish for a lazy weekend spent with friends…
1 medium butternut squash
2 tbsp olive oil
2 tbsp nutritional yeast (optional)
4 lemons, juiced
1 tsp mustard
oregano & salt
Chop pumpkin in small bite sized pieces and transfer in a baking pan. Combine olive oil, lemon juice, mustard, salt and oregano and pour over pumpkin. Toss to cover all the pumpkin chunks. Bake in a preheated oven at 180 C for 20 minutes. Enjoy and stay warm.