Paleo Caramelised Pumpkin Recipe.

paleo caramelised pumpkin

How good are pumpkins!? We are loving them at the moment. Mmm a nice big bowl of steaming pumpkin soup or deliciously roasted served next to a tender roast…um yum! They are just perfect for winter (actually we love them all year round…mmm in summery salads…Bring. On. Summer.)

These funny looking vegies are so versatile, you can bake, boil, mash or steam and you end up with a tasty accompany to any meal or simply a star on it’s own. The only thing we struggle with…is what type of pumpkin to use?! We counted 33 pumpkin varieties on wikipedia (so it must be true right…!? Please note our sarcasm here).

Our go-to pumpkin and always found in the merrymaker pantry is definitely the butternut pumpkin. For three reasons: a. super easy to cut and peel  b. are pretty much available all year round c. a little dry in texture so they are super versatile (we are currently working on butternut pumpkin pancakes, keep your eyes peeled for the recipe).

But we are thinking it’s time to explore the pumpkin world (remember there is 33 types…wiki said!)

We have discovered a love for the jap pumpkin and just to confuse us even more they are also known as kent. These come in second place to butternut…pretty sure ‘e’ has come close to losing a finger or two while chopping (hence, second place). We have also tried out the jarrahdale pumpkin, sweeter in taste and soft in texture. So now we only have 30 types to go…oh golly.

So looks like we are going to be eating pumpkin for a while…we are thinking some stuffed dumpling pumpkins would be fun and maybe some queensland blues…apparently these are perfect in cakes and scones.

What’s your favourite pumpkin…what other ones should we use? We’d love to hear form you.

Now here’s a recipe for paleo caramelised pumpkin…a lovely side dish or make your salad gourmet now. So so yummy.

Always merrymaking,

e + c

paleo caramelised pumpkin.
Serves 4
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
stuff you need
  1. 2 butternut pumpkin
  2. 1/2 cup of your favourite oil (we used olive)
  3. pink himalayan salt (or normal salt) for seasoning
  4. 1/4 cup coconut sugar
  5. 1 tbs. cinnamon
now what
  1. Preheat oven to 180 degrees celsius.
  2. Peel and cut pumpkin into slices.
  3. Brush both sides of pumpkin with oil and place on lined baking tray.
  4. Dust with coconut sugar and cinnamon, season with salt.
  5. Bake for 20 minutes.
  6. Take out of oven and score pumpkins with a fork.
  7. Turn pumkin and score this side too.
  8. Dust with coconut sugar and cinnamon, season with salt.
  9. Place back into oven and bake for another 20 minutes or until well cooked.
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