igh heat. Whisk in the pumpkin puree, 1 teaspoon of the
PREPARE THE FRESH ROASTED PUMPKIN: Preheat oven to 375\u00b0F
ack in middle.
Coat pumpkin cavity with Maple Syrup using
aking sheet.
Toss diced pumpkin with 2 tablespoons olive oil
Bring to a boil the water and salt. Pour over raw cleaned pumpkin seeds. Cover and let stand
at room temperature overnight. Drain liquid from seeds. Spread seeds evenly over a baking pan. Bake in a 350\u00b0 oven. Bake for 25 to 30 minutes or until seeds are dry and puffed. Stir frequently. Let cool. Store in airtight containers.
Roasted pumpkin seeds stay fresh up to 10 days.
arefully peel and seed the pumpkin.
Cut into chunky 2
Preheat oven to 220 degrees C.
Combine pumpkin, oil, salt and pepper and place on baking tray.
Roast for 25-30 minutes until tender.
Remove from oven, place in bowl and allow to cool slightly.
Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
Combine all the dressing ingredients, except the herbs.
Add the dressing, herbs and rocket to the pumpkin and toss well.
Place in the serving bowl or on individual dishes.
Garnish with the cucumber ribbons and cashew nuts.
Serve warm or cold.
Cut the pumpkin into wedges and then into
aking sheet with parchment. Place pumpkin, onions, and half the olive
ntil translucent.
add in pumpkin cubes and garlic cloves and
n the top of each pumpkin and remove - these are the
Roast the pumpkin (200C for about 20-40
utside of the pumpkin clean.
Cut the pumpkin in half and
erving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled
Preheat the oven to 400\u00b0F. Add the oil to a large roasting tin and place in the oven for 6 minutes to preheat.
Add pumpkin wedges to the pan and roast for 10 minutes. Meanwhile, heat the butter in a small, heavy-based frying pan, then add the spices and cook, stirring frequently, for 2 minutes.
Add spices to the pumpkin in the roasting pan and toss well to coat. Continue roasting for another 10-15 minutes, until the pumpkin is tender and browned in places. Season to taste and serve.
large bowl, place the pumpkin, honey and half the oil
50\u00b0F.
Slice the pumpkin and squashes in half and
Bake whole butternut pumpkin, without seeds but with skin
hill 30 minutes.
Drizzle pumpkin with oil and season to
Preheat oven to 425\u00b0F. Coat pumpkin in oil then roast for 30-35 mins, or until golden and tender, turning halfway through cooking.
Meanwhile, in a small saucepan, combine soy sauce, mirin, sesame oil and sugar. Stir over medium heat until sugar dissolves. Bring to a boil then remove from heat.
Blanch broccolini for 2 mins, or until bright green and tender. Drain.
To serve, arrange pumpkin and broccoli on a serving plate. Drizzle with dressing and sprinkle with spring onions and sesame seeds. Serve immediately.