Gluten free, vegan

A perfect companion on those cold winter nights!


1 x medium size Jap (Kent) pumpkin

1 tsp x coriander seeds

1 tsp x fennel seeds

1 tsp x cumin seeds

1 tsp x fenugreek seeds

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.
  2. Leaving the skin on and seeds attached (the skin and seeds are packed with nutrients/health benefits) . Then slice into wedges that are about 2-3 inches thick.
  3. In a medium bowl, place the pumpkin, oil, spices and rosemary. 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 passes in the pumpkin.
  6. Top with chopped chives.

About Tash

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 at https// &