Roast Butternut Pumpkin
Recipe: #35660
September 12, 2020
Categories: Side Dishes, Cheese, Onions, Pumpkin, Australian, Christmas, Sunday Dinner Thanksgiving, Oven Bake, No Eggs, Vegetarian, Kosher Dairy, more
"I found this on a card at our local supermarket and really do want to try this."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (83.3 g)
- Calories 162.7
- Total Fat - 11.2 g
- Saturated Fat - 2.7 g
- Cholesterol - 9.3 mg
- Sodium - 208.7 mg
- Total Carbohydrate - 10.8 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 6.3 g
- Calcium - 154.1 mg
- Iron - 0.9 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 180°c.
Step 2
Score surface of pumpkin in a criss-cross type pattern about 1 cm apart. Brush pumpkin with a little of the oil and then season with salt and pepper. Place (halved de seeded) pumpkin in a roasting pan and bake for 50 - 60 minutes until nearly tender.
Step 3
Meanwhile, heat remaining oil in a frying pan and cook onion and garlic for 6 minutes or until soft; then cool.
Step 4
Combine the onion mixture, breadcrumbs, walnut, sage, mustard and 3/4 cup cheese in a bowl & mix well.
Step 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.
Step 6
Garnish with the extra sage leaves.
Tips
No special items needed.
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