Roast Butternut Pumpkin

8
Servings
10m
Prep Time
75m
Cook Time
1h 25m
Ready In


"I found this on a card at our local supermarket and really do want to try this."

Original recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

Related