Ingredients
- 1 Hokkaido Pumpkin you can use whatever pumpkin you have access to
- 4 tbsp Olive Oil
- 1 tbsp Arrabbiata Spice Blend
- Salt & Pepper to taste
Arugula Avocado Dip
- 1 clove Garlic
- 1 tsp Lemon Juice
- 2 tbsp Pumpkin Seed Oil
- 2 tbsp Pumpkin Seeds
- Salt & Pepper to taste
Instructions
- Cut the pumpkin into wedges and mix with the olive oil and spices. Spread on a baking sheet and bake at 350f/200c for 25-30 minutes.
- Blend the avocado, pumpkin seed oil, arugula and lemon juice. Toast the pumpkin seeds in a skillet and add to the dip. Season to taste and enjoy!