This recipe came about in an effort to get the boys to eat more vegetables and it worked!
Now a firm favourite in our house I often make double and and the extra goes into my vegetarian enchiladas.
1 butternut pumpkin
80g ground almonds
100g Parmesan, finely grated
1/2-1 teaspoon chipotle chilli powder
1 tablespoon dried oregano
salt and pepper
Preheat the oven to 160 degrees Centigrade.
Line two baking sheets with baking parchment.
Cut the pumpkin in half lengthways. Remove the seeds, peel and slice, around 1cm thick.
Lay the slices onto the prepared baking sheets.
Combine the almonds, Parmesan, chipotle chilli powder, oregano, salt and pepper.
Sprinkle the cheese mix over the pumpkin and bake for 30-40 mins until the squash is cooked through and the topping crisp.