Name: Pumpkins Roasted in Almond Oil and Makrut Lime Leaf
Yield: Serves 4–6
Ingredients: 24 sprigs lemon thyme; ½ cup raw almonds; 2 cups cold-pressed almond oil; 1 large kabocha squash; 1 tablespoon sea salt; 2 cups red grapes; ½ teaspoon sea salt; 1 tablespoons pumpkin seed oil; 1 cup pumpkin seeds, roasted; ¼ teaspoon sea salt; 12 sprigs lemon thyme; 2 tablespoons cold-pressed almond oil; 12 makrut lime leaves; 1 small cheese pumpkin

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Squash

1 large kabocha squash
1 small cheese pumpkin
12 makrut lime leaves
<

Starter
Main course
Gluten-free
Vegan

Method

Squash

Preheat the oven to 425°F. Cut squash and pumpkin in half and remove the seeds. In a large Dutch oven, place half the lime leaves and half the thyme on the bottom, then place squash and pumpkin, cut-side up, and top with almond oil. Sprinkle