Roasted pepper and pumpkin mash — Meal
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Macros (per serving)

Fat

56%

(14 g)

Protein

6%

(4 g)

Carbs

38%

(23 g)

20 g Net,

3 g Fiber

238 Calories (per serving)

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Roasted pepper and pumpkin mash

By Meal.com

This delicious red pepper and pumpkin mash goes well with everything, whether meat or fish. Thus a fine side dish. By roasting the pumpkin and peppers you get more depth in the flavors which results in a lightly sweet mash. A perfect Paleo dish. If you're looking for a side dish but cannot decide on which one, look no further. Try this pepper and pumpkin mash.

Ingredients

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Pumpkin

1 piece

Red pepper (sweet)

1 piece

Curry powder

1 tsp

Coconut oil (melted)

3 Tbsp

Coconut milk

125 ml

Salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

15 min

Cook time

20 min

1

Preheat the oven to 325°F and line a baking tray with baking parchment.


2

Half the pumpkin and remove the seeds and the pulp.

3

Cut the rest of the pumpkin into cubes.

4

Spread the pumpkin together with the red pepper over the baking tray, sprinkle with the curry and drizzle with oil.

5

Put the tray in the oven and roast for approximately 20-25 minutes until the pumpkin is soft and has a light brown crust.

6

Put everything into a large pan or bowl and stamp together with the coconut milk until you have a smooth mash.

7

Finally, season to taste with salt and pepper.

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Details

Allergens

Nightshade

Diet

Paleo, Vegetarian, Vegan

Course

Side dish

Cooking equipment

Oven

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