Pumpkin with orange, parmesan and cashews

Cooking instructions

1. 1.

   Preheat the oven to 180°C to roast the pumpkin. While it heats up, get the pumpkin ready.

2. 2.

   Cut the small pumpkin in half, remove the seeds and fibers, and peel off the skin.

3. 3.

   Drizzle the pumpkin with oil and bake it in the preheated oven for 35-40 minutes, or until it’s soft and fully cooked.

   
4. 4.

   Let the pumpkin to cool after baking. I typically roast it in the evening so I can use it for breakfast or lunch the following day.

5. 5.

   Slice the cooled pumpkin into small chunks and place them on a plate.

   
6. 6.

   Cut half an orange into small pieces and arrange them over the pumpkin.

   
7. 7.

   Thinly slice the Parmesan cheese using a vegetable peeler to create neat, delicate slices. Scatter them over the orange.

   
8. 8.

   Chop the cashews into small pieces with a knife and sprinkle them over the dish to add extra crunch and flavor.

   
9. 9.

   Drizzle honey over the dish to taste, enhancing its sweetness and fragrance.