Roast Butternut Pumpkin with Celery Salt

A butternut pumpkin is a type of winter squash that grows on a vine. It got sweet and nutty taste when cook. When ripe, it turns increasingly deep orange, and becomes sweeter and richer. It is low in calories but high in nutrients including fiber, vitamin C, magnesium, and potassium and vitamin A.

The roast pumpkin is a good lunch or dinner side dish.  I find celery salt, the best seasoning for this vegetarian recipe!

Serves: 3-4

Ingredients

• 1 whole butternut pumpkin (1.0 kilogram approx.), peeled and cut into chunks (2 to 3 inches)
• 1 teaspoon Master Foods Celery Salt
• 2 tablespoons of extra virgin olive oil

Method

1. Preheat your oven to 180°C (fan force)
2. Peel and cut the pumpkin into chunks.
3. Drizzle with extra virgin olive oil.
4. Add celery salt.
5. Coat well the pumpkin with oil and celery salt.
6. Spread out evenly the pumpkin pieces into prepared baking tray.
7. Roast for 40 to 45 minutes or until the pumpkin is golden and tender.

Psalm 122:6

Pray for the peace of Jerusalem: they shall prosper that love thee.

Mrs. Shirley Simmons