I love pumpkin, whatever way it is served. I grew up scraping out the nice sticky bits of the roasted pumpkin from the family roast beef dinner on Sundays. No one else liked them but I couldn't get enough. So when my husband brought home a whopping great pumpkin, I wasn't phased. We are across pumpkin, sweet or savoury.
This was a natural jump. Pumpkin has such a great texture. It is sweet, creamy and when roasted, just amazing. So enjoy. I have oregano in the garden, but you could use any herb of your choice, I think sage will be in my next batch. Then cue the crackers. YUM.
Try some of our many many other pumpkin recipes. Here is a small selection to start with:
Quinoa Stuffed Butternut Pumpkin
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Need
- 350 Grams butternut pumpkin peeled and cut into pieces
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 75 Grams walnuts BUY
- 150 Grams Beurre Noisette or Brown Butter Recipe BUY
- 4 cloves garlic
- 1 shallot peeled
- 1 small Handful fresh oregano stripped from stalks
- 50 Grams fresh lemon juice
- pink salt flakes to taste BUY
Do
- 1
Place the pumpkin on a lined baking tray and drizzle with EVOO. Place into a 200°C oven and roast 35 minutes until tender and sticky.
- 2
Place the walnuts into the oven in the last 10 minutes of cooking time and toast. Cool.
- 3
Place 50g of the butter, garlic and shallot into the Thermomix bowl and chop 4 sec/speed 6. Scrape down sides of bowl and saute 5 min/Varoma/speed 2/MC OFF.
- 4
Add the roasted pumpkin and walnuts, most of the oregano leaves (reserve a few for garnish), lemon juice and a pinch of salt. Blend 20 sec/speed 8 or until smooth and creamy. It will be quite liquid. Divide between ramekins or pots of choice.
- 5
Melt the remaining butter and pour on top of the pate. Garnish with remaining oregano leaves and sprinkle with a little more salt. Refrigerate when the butter has just started to set at room temperature. Serve with lavosh or crackers of choice.
More
We found this flavour improved with time. It was heaps better 2 days after making. So if you can wait...wait!
