Roast Butternut Pumpkin
Created by Tisme on September 12, 2020
- Servings: 8
- Prep Time: 10m
- Cook Time: 75m
- Recipe #35660
Ingredients
- 1 whole (2 kilogram) pumpkin (butternut pumpkin, whole, halved length ways, de seeded)
- 1 tablespoon olive oil
- 150 grams onion (1 large)
- 1 garlic clove, large
- 3/4 cup panko breadcrumbs
- 50 grams walnuts, chopped (1/2 cup)
- 1 tablespoon sage, fresh finely chopped
- 1 tablespoon wholegrain mustard
- 1 cup grated tasty cheese
- Whole sage leaves extra for garnish
How to Make
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Step 1: Preheat the oven to 180°c.
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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.
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Step 3: Meanwhile, heat remaining oil in a frying pan and cook onion and garlic for 6 minutes or until soft; then cool.
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Step 4: Combine the onion mixture, breadcrumbs, walnut, sage, mustard and 3/4 cup cheese in a bowl & mix well.
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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.
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Step 6: Garnish with the extra sage leaves.
Nutritional Facts
- 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