material
1 butternut pumpkin
Keto Hana Coconut and Almond 1 cup
3-4 tablespoons olive oil
salt and pepper
4 time springs
1 teaspoon smoked paprika
Instructions
Split the butternut squash lengthwise and remove the seeds (set aside).
Slice the butternut into half discs and place on a baking tray
Drizzle with 2-3 tablespoons of olive oil, salt, pepper, 1/2 teaspoon of smoked paprika, and thyme spring.
Bake at 180℃ for 35-40 minutes
Meanwhile, mix the butternut pumpkin seeds with 1/2 tablespoon olive oil, a pinch of salt, and a pinch of smoked paprika. Bake for 10 minutes.
Remove the seeds from the oven and toss with the ketohana granola, 1 teaspoon olive oil, 1 teaspoon smoked paprika, and a pinch of salt. Bake for 5 minutes.
Remove pumpkin from oven and sprinkle with toasted seeds/nuts/coconut.
Act as a supporting role
