With the holiday season just around the corner, we decided it is time to start sharing recipes that are perfect for this season.
In this week's recipe, we decided to share a delicious roasted pumpkin recipe that perfectly marriages with the aromas and flavors of this time of the year.
1 × 1.8 kg butternut pumpkin (squash), halved lengthways, peeled and seeds removed
15 g (1 tablespoon) extra virgin olive oil
180 g (½ cup) honey
30 g (2 tablespoons) balsamic vinegar
12 bay leaves
80 g (½ cup) almonds, toasted and chopped
Freshly ground black pepper