Start with your pumpkin cut into wedges and peeled.
Ingredients
- Olive oil to drizzle generously
- Chili powder
- Black pepper
- Onion powder
- Garlic powder
- Flaky salt
- 6 ounce Bulgarian cheese
- 4 ounce any creamy cheese
- 3 tbs olive oil
- 1 tbs honey
- Pomegranate
- Cilantro
- Extra honey to drizzle
Instructions
- Preheat oven to 425F. Place the pumpkin on a parchment lined baking sheet, drizzle generously with the olive oil and spices make sure it coats all sides by stirring gently.
- Bake for 50-55 minutes or until tender, making sure to turn the pumpkin on each side every 15 minutes.
- For the whipped cheese add the cheese to a food processor with olive oil, start with 2 tbs. Add if needed another tablespoon to get a creamy texture (I used creamy cheddar it was a bit drier) add 1 tablespoon of honey and blitz.
- Assemble any way you like.
- As you can see I never used any salt because the cheese has enough salt in it.