Low-Carb Pumpkin, Chorizo & Feta Tray Bake

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Use the tip of a chef's knife to break through the skin in the middle part and push the blade down until cut through. Using a spoon, scoop out the seeds. If you're using delicata or hokkaido, they won't require peeling.

Step 2Cut the pumpkin into about 1 cm (1/2 inch) slices and place on a baking sheet. Drizzle the ghee all over the pumpkin slices. Sprinkle with rosemary and season with salt and pepper. Place the pumpkin in the oven and bake for about 10 minutes. Mix half way through using a spatula.

Step 3Slice the sausages.

Step 4After 10 minutes, add the sausages to the tray. Place back in the oven and bake for 10 minutes.

Step 5Remove from the oven and add the crumbled feta. Place back in the oven for another 5 minutes.

Step 6When done, remove from the oven and place on a cooling rack for 5 minutes before serving. Serve or let it cool down and store in the fridge for up to 4 days.