Healthy Recipes

FALL RECIPE: Taiga Baked Pumpkin

This fall dish is a must for those cooler nights or afternoons. Pumpkin is a lovely nourishing vegetable  – especially popular all over the world in the fall months. This recipe can be paired with other salads or baked vegetables, or simply eaten on its own as a warm salad. It works well as a starter, side dish or light lunch. We hope you enjoy!

Ingredients for Fall Taiga Pumpkin:

  • Pumpkin – 1 kg
  • Apple – 2 pcs.
  • Brown sugar or honey – 3-4 tbsp
  • Frozen cranberries – 60 g
  • Almond flakes  – 50 g (can replace with other preferred nuts)
  • Butter – 60g
  • Cedar Oil – 2tbs
  • Whole grain flour – 1 tbsp.
  • Salt – to taste
  • Ground nutmeg – ½ tsp
  • Fresh rocket or watercress

Cooking method:

  • Peel the pumpkin and the apples, and cut them into small pieces.
  • Take an oven safe dish and spread it with butter
  • Once the dish is buttered, add the pumpkin pieces first, then the apples on top and sprinkle them with the cranberries
  • Mix the sugar (or honey) with your flour, salt and nutmeg
  • Once the mixture is well mixed together, sprinkle it over the dish of pumpkin, apple and cranberry
  • Put a few pieces of butter on top and sprinkle with almond flakes (or another nut you prefer)
  • Bake the dish in the oven at 180 degrees celsius for about 50-60 minutes, or until the pumpkin is soft and well cooked.
  • Once out of the oven, drizzle with cedar oil and top with chopped rocket or watercress.
  • Enjoy!