Seed & Nut Crusted Pumpkin

By: Katrina Butterworth
Seed & Nut Crusted Pumpkin


  1. Preheat oven to 200℃ and line a baking tray with baking paper.
  2. Slice the pumpkin into flat pieces of about 1 to 2 cm thick - 1 piece per serving.
  3. Spread a little olive oil on the baking paper to prevent the pumpkin from sticking.
  4. Arrange the pumpkin on the tray and spread the nut butter evenly over each slice.
  5. Sprinkle with the seed mixture, making sure it sticks to the nut butter.
  6. Bake in the oven for approximately 20 minutes or until the pumpkin is tender. Be careful not to burn the seeds.
  7. Drizzle with pomegranate molasses or maple syrup and serve.
More about the Author

Katrina Butterworth

Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.

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