Parmesan herb and almond crusted pumpkin

Jacqueline Alwill

Brown Paper Nutrition

Just in case you needed a reminder today…
 
YOU ARE AS AWESOME AS MY PARMESAN HERB ALMOND CRUSTED PUMPKIN baby and don’t you forget it!!!!!!!
 
Want more pos affirmations to try? Lemme help…
 
I am as sexy as a chocolate dipped strawberry (aka SO sexy)
 
I am as smart as a date filled with nut butter (aka hella smart)
 
I am as savvy as a summer smoothie bowl (aka bloody savvy)
 
Look I’ll be honest, I’ve never been able to stand in front of a mirror and say something serious to myself like “You are beautiful”, smile and walk away, I’d be more of a ‘you got this’ (most likely when I’m about to wing my way through something ha) I can however repeat these ones because life a little less serious and also hellsss yeaaa dark choc strawbs put the S in Sexy bebe.
PARMESAN HERB ALMOND CRUSTED PUMPKIN 
Serves 4-6 as a side
Gluten free : Vegetarian
800-900g pumpkin, cut about 1cm thick
extra virgin olive oil
1/3 cup grated parmesan
1/3 cup almond meal
2/3 cup finely chopped parsley
pinch chilli flakes (I didn’t but it would be awesome)
Sea salt and black pepper
Heat oven to 180C and line a large baking tray with greaseproof paper. Arrange pumpkin over tray drizzle with evoo and toss to coat the pumpkin. Mix together parmesan, almond meal, parsley, pinch of sea salt and black pepper in a bowl (also chilli flakes for additional awesomeness) then coat the top of each pumpkin piece. Drizzle with a bit of extra olive oil and place in oven to cook for 30 minutes. You can serve as so, or if you’d like to crispen the top ever so slightly pop the grill on and grill for 2-3 minutes. Serve with your choice of protein and crunchy green salad.