Ingredients


For the pumpkin

1 pumpkin, cut into wedges, skin left on

2 tbsp olive oil

For the curried butter

1 tbsp low FODMAP curry paste

30g/1oz lactose/dairy free butter

½ lemon, juice only

2 tbsp lactose/dairy free double cream

1 tbsp chopped fresh chives, to serve










Method


Preheat the oven to 200C/400F/Gas 6.

For the roasted pumpkin, drizzle the pumpkin wedges with olive oil.

Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally.

Place the pumpkin pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.

Meanwhile, for the curried butter, place the curry paste, lactose/dairy free butter, lemon juice and lactose/dairy free cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.

Drizzle the curried butter mixture over the baked pumpkin wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.

To serve, place the pumpkin wedges onto serving plates and sprinkle with the chives.


Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Curried Pumpkin Wedges
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