Gluten free, vegan, sugar free

Serves: 8


1 x medium size Jap (Kent) pumpkin (or root vegetables of choice)

3 tsp x whole seed spice mix (think fennel, coriander seeds, cumin, etc)

2 tbsp x fresh rosemary 

1/2 tsp x black pepper 

1 tsp x celtic or pink salt 

2 tbsp x melted coconut oil or olive oil 

1 tbsp x chives (optional)


1.Preheat oven to 180 degrees. 

2.Leaving the skin on and seeds attached (the skin and seeds are packed with nutrients/health benefits), slice into wedges that are about 2-3 inches thick. 

3. In a medium bowl, place the pumpkin, oil, spices and rosemary and mix well. 

4. Pour the pumpkin mixture onto a lined baking try (I prefer to use silicon as it is better for the environment and stops pumpkin from sticking). 

5. Bake for about 45 minutes or until a fork easily pushes into the pumpkin. 

6. Top with chopped chives.

About The Author:

Tash Burbury can be found cooking delicious meals at Billabong Retreat or you can find her at Northern Beaches markets every other Friday.

She also offers conscious catering blessed with high vibration, local and sustainable Australian flavours. Refined sugar free, vegan and gluten free available. You can find out more about her on her website & Instagram.

Tash also holds wisdom about yoga and meditation. She really is a goddess of all trades.