The pumpkin can be swapped for butternut squash or swede, if your carbs allow?
Category
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Author:
Michele Cooper
Makes 4 portions - each portion contains:
212 Calories / 4.5g Carbs / 6.1g Protein / 18.9g Fat
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Because this is a seasonal vegetable, I've included the macros for Butternut Squash. Yes it's a much higher carb vegetable, but I wanted this selection of recipes to be obtainable all year round. Alternatively you could swap it for Swede
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Using Butternut Squash, instead of Pumpkin:
Makes 4 portions - each portion contains:
258 Calories / 16.1g Carbs / 6.9g Protein / 18.7g Fat
~
Using Swede, instead of Pumpkin:
Makes 4 portions - each portion contains:
234 Calories / 9.8g Carbs / 6.1g Protein / 8.6g Fat

Ingredients
800g Pumpkin - chunky chopped
20g Olive oil
25ml Cream cheese
25g Butter
50g Parmesan - finely grated
1tsp Garlic puree
Salt & Pepper - I used 3/4 tsp Himalayan salt and a really generous amout of freshly ground pepper
Directions
Oven 210C or Ninja 200C
In a large bowl add the pumpkin, olive oil and seasoning and mix well
Transer to an oven proof dish and bake / roast for approx 25 minutes
Once cooked transfer to a food processor and whiz until smooth
Add the remaining ingredients and further whiz, until all the ingredients are combined and smooth
Check the seasoning and enjoy it with a nice bit of protein

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