Baked Pumpkin with Honey

Baked Pumpkin with Honey is a delightful Paleo Korean dish that combines the natural sweetness of pumpkin with the rich flavor of honey, creating a warm and comforting dessert. This easy-to-make recipe highlights the simplicity of wholesome ingredients while bringing a unique twist to traditional flavors.

Ingredients

• Hokkaido pumpkin - 500 grams
• Honey - 3 tablespoons
• Cinnamon powder - 1 teaspoon
• Sea salt - 1/4 teaspoon
• Sesame seeds - 1 tablespoon
• Water - 100 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. Cut the Hokkaido pumpkin in half and remove the seeds and stringy fibers.
3. Slice the pumpkin into wedges or cubes, approximately 2.5 cm thick.
4. In a mixing bowl, combine the honey, cinnamon powder, and sea salt.
5. Add the pumpkin pieces to the bowl and toss to coat evenly with the honey mixture.
6. Place the coated pumpkin in a baking dish and pour the water around it.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the pumpkin is tender and caramelized.
9. Sprinkle sesame seeds on top before serving.

Nutrition

• Calories: 210
• Protein: 2 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 15 g
• Sodium: 90 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 0 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, promoting eye health and immunity.
• High in fiber, aiding digestion and promoting satiety.

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