Baked Sugar Pumpkin with Herb Pesto
1 lb. sugar pumpkin
4 tbsp. coconut oil, warmed
2 1/2 cups packed baby spinach
4 garlic cloves, chopped
1/4 cup fresh dill
1/4 cup fresh oregano
1/4 cup extra virgin olive oil1/2 cup feta cheese (sheep or goat only)
1/4 cup freshly-grated imported Grana Padano Parmigiano cheese
3 tbsp. pignoli, lightly toasted
Celtic sea salt and freshly-ground black pepper
Preheat oven to 400ºF. Cut off top of pumpkin and scoop out seeds. (Rinse and reserve to roast with Celtic salt as a snack for later). Using a heavy stainless steel knife, halve pumpkin and cut into wedges. Rub oil on each wedge, and season with Celtic salt and pepper. Place on a parchment-lined baking sheet and bake for 40 minutes.
Mix in a blender or food processor garlic, spinach, herbs, and 1/4 cup olive oil. Add pepper,
cheeses and pignoli and pulse to desired consistency. Spoon over pumpkin wedges. Garnish with toasted pignoli.