Always five steps or less…
Looking for a fresh, fast and yummy weekday dinner? Well, you can stop searching, we have just the thing for you.
What you’ll need:
4 nann flatbreads or pita wraps
2 butternut pumpkins (around 450g each)
1 bunch of fresh sage leaves
4 tablespoons olive oil
1 cup shaved Parmesan or cheese of your choice
⅓ cup honey
Preheat oven to 200 degrees. Cut pumpkin in half, seed and clean. Place halves skin side up on baking tray with baking paper and sprinkle a little salt and pepper on top. Cook for 45 minutes or until fork tender. Let cool and remove peel, keeping pumpkin flesh whole. Cut into thin slices and set aside.
Heat 4 tablespoons of olive oil in a small pan over medium-high heat. Add sage leaves and cook for 30 seconds. Remove from oil, place on a paper towel.
Place 2 naan breads on a baking paper, layer on the pumpkin pieces and drizzle with the reserved olive oil and the honey. Bake for 5 minutes at 200 degrees or until naan and pumpkin is warmed through.
Remove from oven, and top with shaved parmesan cheese and crispy sage leaves. Repeat with additional naan breads.
I could eat this every night! Enjoy, love B xx.