Roast a whole butternut pumpkin.
When soft, scoop out the flesh and mash or process before adding a teaspoon of ground cumin, crunchy peanut butter and a splash of chilli sauce to taste.
Add a drizzle of olive oil, and stir well.
Serve in a bowl with crackers or pita bread.
arefully peel and seed the pumpkin.
Cut into chunky 2
5 degrees C).
Toss pumpkin cubes, olive oil, and
emp before rolling out).
Roast Pumpkin and Chorizo for 15 to
Chop pumpkin into chunks and place on baking tray.
Sprinkle Pumkin with olive oil and honey.
Shred sage leaves and place on pumlin.
Roast pumpkin until brown around edges.
Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added.
Remove pumpkin from oven and allow to cool before removing skin and adding to onions.
Add stock and salt and pepper.
Simmer for forty minutes over a very low heat.
Blend soup and pass through a sieve.
Bake whole butternut pumpkin, without seeds but with skin
n the top of each pumpkin and remove - these are the
Mix pumpkin puree with egg yolk. Season
ntil translucent.
add in pumpkin cubes and garlic cloves and
ll are tender, add roasted pumpkin and cook about 8 to
nd then stir in pumpkin.
Add pumpkin mixture all at once
Preheat the oven to 400\u00b0F. Lightly grease 2 large baking pans.
Place flatbreads on prepared pans. Spread with pizza sauce. Top with onion, leftover meat, bocconcini, pumpkin and mozzarella.
Bake 15-20 mins, or until golden and crisp. Top with arugula and cut into slices to serve.
f water.
2. Cut pumpkin in half, remove seeds, and
Preheat oven to 400\u00b0F. Distribute pumpkin, potatoes, tomatoes and garlic over 2 oiled baking sheets. Sprinkle with herbs and coarse salt and drizzle with olive oil. Season to taste. Roast for 45 mins.
Preheat the oven to 350\u00b0F. Pour oil into a baking pan and heat in the oven for 2-3 mins.
Toss zucchini, pumpkin and garlic in oil to coat. Season to taste. Sprinkle with sage. Roast for 20-25 mins, until vegetables are tender.
Whisk eggs and milk in a large bowl. Season to taste.
Lightly oil an 8-inch baking dish. Arrange vegetables in dish and sprinkle with basil. Pour in egg mixture.
Bake for 25 mins. Cover with foil and bake for 10-15 mins, until set. Cut into wedges and serve with salad leaves.
paper towel. Season the roast all over with 1 tablespoon
o.
To make the pumpkin filling: heat the oil and
hick slice from top of pumpkin for lid. Cut a 4
Preheat oven to 350\u00b0F. Line a large baking sheet with parchment paper.
Toss pumpkin with honey in a large bowl. Season to taste. Place pumpkin on prepared baking sheet and bake for 15 mins or until cooked and starting to caramelize.
Arrange lavosh on a serving platter. Top with pumpkin, ricotta, walnuts and chives. Sprinkle with freshly-ground black pepper. Serve.
Preheat the oven to 400\u00b0F.
Place pumpkin, half the sage and 1 tbsp of the olive oil in a baking dish. Toss well; season to taste. Bake 12-15 mins, until tender.
Meanwhile, cook tortellini in a large saucepan of boiling salted water according to package directions. Drain well.
Heat remaining oil in a large skillet on high heat. Saute remaining sage and garlic 30 seconds.
Add tortellini, pumpkin mixture and walnuts to oil mixture; toss well. Serve topped with additional sage leaves.