Spiced Roast Pumpkin

Pumpkin is the LCHF winter wonder food. It is low carb and a comfort food! Just don’t confuse it with butternut squash, which has a much higher carb content.

Serves 2



  • 100g fresh pumpkin, cut into slices (half a small pumpkin)
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • Thumb fresh ginger, finely grated
  • Pinch of chilli flakes
  • Salt and Black pepper
  • Mayonnaise to serve


  1. Preheat the over to 200 degrees.
  2. Place the oil, garlic, ginger and chilli in a bowl, whisk together and leave to infuse for 10 minutes.
  3. Add the pumpkin slices to the bowl and coat well.
  4. Lay the slices in a metal tin and pour over any remaining marinade.
  5. Roast in a hot oven for 20-25 minutes until the centre of the pumpkin is soft and the edges slightly browned.
  6. Serve with mayonnaise.

Tip: Check out our blue cheese and sage version.