Roast Butternut Pumpkin

Source: Woolworths Magazine December 2015 page 31

Serves 8 - Prep 10 mins - Cook 75 mins

2kg whole butternut pumpkin, halved, lenghtways, desseded
1 tbs olive oil
1 large onion
1 large garlic clove
3/4 cup panko breadcrumbs
1/2 cup chopped walnuts
1 tbs finely chopped sage, plus extra leaves to garnish
1 tbs  wholegrain mustard
1 cup grated tasty cheese

1. Preheat oven to 180°c.
2. Score surface of pumpkin in a criss-cross pattern about 1cm apart. Brush with a little of the oil and season with salt and pepper. Place in a roasting pan and bake for 1 hour or until nearly tender.
3. Meanwhile, heat remaining oil in a frying pan and cook onion and garlic for 6 minutes or until soft. Cool.
4. Combine onion mixture, breadcrumbs, walnut, sage, mustard and ¾ cup cheese in a bowl. Mix well.
5. Fill hollows of both pumpkin halves with mixture. Sprinkle with remaining cheese and bake for a further 15 minutes or until golden and pumpkin is tender. Garnish with extra sage leaves.

Vic Lic

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