Roast Pumpkim Kardashian-West

Keeping it Kardashian Khristmas, Side

Despite what you may think, she is not so dim, our Kim.

After being taken in by Kris in the late 80s to work on our ponzi schemes, we formed a quick bond with our surrogate big sister Kim.

As evidenced by her exceptional, down-to-earth parenting and the beautiful way she is with her nieces and nephews, Kim has always had a knack with children and she immediately took us under her wing when we landed in Calabasas.

Our shared ambition to be famous led us down the very determined path, befriending the Hilton-Richards’ and then using that to parlay our notoriety into fame by filming sex-tapes. While it worked for Paris and Kim, ours failed to set the tabloids ablaze and Annelie and I launched a vicious media attack against Kim to punish her.

Knowing that we were only lashing out, out of jealousy, Kimmy never held our petulant behaviour against us and continued to only abuse us in the manner that should would her family.

Given that lil’ Sainty was just born (and wanting to TP her house again), we decided to charter/”borrow” one of Kanye’s jets and bring the festive spirit to her. As she had just had Sainty, we were delivered a strict 958 page dossier on what would could and could not feed her, resulting in our Roast PumpKim Kardashian-West.

 

Roast Pumpkim Kardashian-West_1

 

There is something so comforting and fulfilling about roasted pumpkin; how it caramelises and gives way to an earthy sweetness is something so life affirming. That being said, I don’t have much going on so you may not find that.

Add in some cheese, the freshness of the mint and the tart pomegranate seeds and you will have a religious experience worthy of a saint … or his mother.

Enjoy!

 

Roast Pumpkim Kardashian-West_2

 

Roast Pumpkim Kardashian-West
Serves: 6.

Ingredients
Small kent pumpkin, sliced into wedges, skin on
½ tsp cumin, ground
½ tsp chilli, ground
Salt and pepper, to season
Olive Oil
Pomegranate, seeds smacked out
200g feta, roughly crumbled
Handful of mint, roughly chopped

Method
Preheat oven to 180C.

Arrange pumpkin slices on a large baking sheet and rub with spices, salt and pepper and olive oil.

Bake in the oven for 20-30 minutes, or until golden and tender. I t will depend on how large the pieces are.

Once the pumpkin is done, arrange it on your serving plate and sprinkle, generously, with pomegranate seeds, feta and mint.

Devour.

Fun fact: this is literally made from all of the ingredients left in the do list of Kimmy’s dossier.

 

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