Pumpkin with orange, parmesan and cashews

Cooking instructions

• 1.

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

• 2.

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

• 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.

  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.

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

  
• 6.

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

  
• 7.

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

  
• 8.

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

  
• 9.

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