Roasted Pumpkin and Parmesan
Macros per serving:
• 389 Calories
• 30g of Fat
• 16g of Protein
• 14g of Net Carbs
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 1 small pumpkin (about 2 pounds)
  • 4 tbsp olive oil
  • 1/2 cup fresh chopped parsley
  • 4 fresh sage leaves (chopped)
  • 1/2 cup chopped almonds
  • 2 tsp dried thyme
  • 1 cup fresh grated Parmesan
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  1. Peel the pumpkin and discard the seeds
  2. Slice the pumpkin into wedges, about 1 inch thick.
  3. Preheat your oven to 400 degrees F
  4. Place the pumpkin in a casserole dish and brush with the olive oil.
  5. Sprinkle with the salt and pepper.
  6. Place the dish in the oven and roast the pumpkin for 20 minutes.
  7. Remove the pumpkin from the oven and sprinkle with the parsley, sage, and thyme. Toss together gently so as not to break the pumpkin wedges.
  8. Sprinkle the nuts across the seasoned pumpkin and then top with the parmesan cheese.
  9. Place the pumpkin under a hot broiler for one minute to quickly brown the cheese.
  10. Serve while hot.