Hasselback Butternut Pumpkin with Bay Leaves
Ready-in: 1hour and 35 mins
Hasselback Butternut Pumpkin
1 large butternut pumpkin
1 Tbsp olive oil
2 cloves garlic
2 tsp picked thyme leaves
1 red chilli
¼ cup maple syrup
3 Tbsp butter
3 Tbsp apple cider vinegar
6 dried bay-leaves
- Preheat oven to 200C. Line an oven tray with baking paper. Mince garlic and finely chop thyme leaves. Cut chilli in half, remove seeds and thinly slice.
- Half butternut pumpkin lengthways, scoop out seeds with a large spoon and remove skin. Rub all over with olive oil, garlic and thyme and season. Place onto prepared tray, cut-side-down and roast for 15-20 minutes, or until just tender enough to slice.
- While pumpkin is roasting, bring chilli, maple syrup, butter and apple cider vinegar to a simmer in a small saucepan on a medium heat. Cook for 8-10 minutes until glossy and thick enough to coat the back of a spoon. Set aside.
- Remove pumpkin from oven and transfer to a chopping board, keeping cut-side-down (use a fish slice to help with this). Carefully cut slits through each piece of pumpkin widthways, at 1cm intervals, making sure not to cut all the way through. Return pumpkin to tray, tuck bay leaves between a few of the cuts.
- Roast pumpkin in oven for 45-50 minutes, basting with glaze every 10 minutes, until tender and glaze forms a rich brown coating.
- To serve, place pumpkin onto a serving platter and drizzle with olive oil, a pinch of salt and freshly ground black pepper.
Pumpkin Hummus with Roasted Garlic
3 cloves garlic
1 can chickpeas
1 Tbsp olive oil
1 Tbsp tahini
½ tsp maple syrup
1 tsp cumin
1 tsp salt
Juice of 1 lemon
1-2 tsp olive oil
Pinch of paprika
- Preheatoven to 200oC. Line an oven tray with baking paper. Peel pumpkin then roughly dice 2cm.
- Toss pumpkin with whole garlic cloves and a drizzle of oil on prepared tray. Season and roast for about 20 minutes, until tender. Turning once during cooking.
- While pumpkin and garlic are cooking, drain and rinse chickpeas and set aside to drain well.
- Once pumpkin and garlic are cooked, set aside to cool for 8-10 minutes. While pumpkin cools, add chickpeas and all remaining hummus ingredients (except pumpkin and garlic) to the blender or food processor.
- Squeeze garlic cloves from skins then add to blender/food processor, along with pumpkin. Blend hummus until smooth, using a spatula to scrape down the sides if necessary between blending. Season to taste.
- Spoon pumpkin hummus into a bowl and drizzle with olive oil and sprinkle with paprika (if using).
Pumpkin Seed Lavosh
2 Tbsp pumpkin seeds
1 cup plain flour
1/3 cup wholemeal flour
1 Tbsp sesame seeds
1 Tbsp poppy seeds
1 tsp dried oregano
½ tsp salt
¼ cup olive oil
1 tsp sesame oil
½ cup water
1-2 Tbsp olive oil
2-3 good pinches flaky sea salt
- Preheatoven to 180oC. Set aside two oven trays. Tear off four pieces of baking paper the size of oven tray. Finely chop pumpkin seeds or place in a clean plastic bag and crush with a rolling pin until fine.
- Combine plain and wholemeal flour, pumpkin, sesame and poppy seeds, oregano and salt in a large bowl and mix to combine. Make a well and stir in olive oil, sesame oil and water to form a dough.
- Divide dough into four even-sized pieces. Place each piece onto prepared baking paper. Dust the first two pieces of dough with flour and roll out as thinly as possible, until you have a rectangle about 30 x 20cm. Lightly cut into four strips lengthways and three strips widthways until you have 12 rectangular-shaped crackers.
- Transfer baking paper with lavosh onto prepared oven trays.
- Brush lavosh lightly with olive oil, sprinkle with sea salt and bake for about 15 minutes, turning trays halfway through cook time, until lightly golden.
- While first two trays of lavosh bake, repeat process with remaining dough until all the lavosh are cut. Transfer to pre-used trays to bake once first batch is cooked. Allow to cool before serving.
Roasted Pumpkin Kale Salad with Lentils and Siracha Spiked Yoghurt
Ready-in: 30 mins
1 red onion
½ tsp cumin
½ tsp paprika
¼ tsp chilli flakes (optional)
250g curly kale
2 Tbsp extra-virgin olive oil
Juice of ½ lemon
3 cloves garlic
1 Tbsp soy sauce
¼ tsp salt
¼ tsp black pepper
1 can brown lentils
Sriracha Spiked Yoghurt
150g plain unsweetened yoghurt
½-1 Tbsp sriracha sauce
¼ cup pumpkin seeds
- Preheatoven to 220oC. Line two oven trays with baking paper. Cut pumpkin and onion into 1cm wedges (leaving skin on the pumpkin).
- Toss pumpkin and onion with cumin, paprika and chilli flakes (if using) and drizzle with olive oil on first prepared tray. Season and bake for about 25 minutes, on the upper middle rack, until golden and cooked through. Turn once during cooking.
- Remove stem from kale, discard and tear leaves into bite-sized pieces. Peel and mince garlic and rinse and drain lentils, set aside. Place kale leaves into a large bowl along with olive oil, lemon, garlic, soy sauce, salt and pepper. With clean hands, massage leaves for about 5 minutes until volume has reduced by half and leaves are soft and shiny. Add lentils to bowl with kale salad and toss to combine. Season to taste and set aside.
- In a small bowl, mix together yoghurt and sriracha, season to taste and set aside.
- When pumpkin has 5 minutes cook time remaining, scatter pumpkin seeds on second prepared tray and roast on the rack below pumpkin for about 5 minutes until golden and crispy.
- To serve, divide kale salad between plates or serve on a platter, top with roasted pumpkin and onions. Drizzle over siracha spiked yoghurt and sprinkle with toasted pumpkin seeds.
Ready in: 1hr 10 mins
¼ cup maple syrup
¼ cup soft brown sugar
½ cup coconut cream
1 Tbsp coconut oil
3 Tbsp GF cornflour, sifted
1 Tbsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
½ tsp ground nutmeg
½ tsp salt
½ cup roasted cashews
1½ cup ground almonds
½ cup desiccated coconut
2 Tbsp hot water
3 Tbsp coconut oil
2 Tbsp honey
1-2 Tbsp coconut thread
1-2 Tbsp sliced almonds
- Preheat oven to 200°C. Line a springform baking pan with baking paper (about 25cm in diameter). Line an oven tray with baking paper.
- Peel and dice pumpkin 2cm and roast on prepared tray for about 20 minutes until cooked through. Allow to cool to room temperature before blending.
- While pumpkin cooks, prepare base. Add cashews, almonds and first measure of coconut to a food processor and blend until mixture resembles breadcrumbs. In a small bowl, add hot water along with coconut oil and honey, mix well then add to dry mix and combine. Mixture should resemble damp sand, if it’s not damp enough, add a tablespoon more of coconut oil.
- Transfer mixture to prepared pan and press down using the back of a spoon or damp hands, making sure there are no cracks. Bake (on rack above pumpkin) for about 10 minutes until the edges are slightly golden.
- While base bakes, add all filling ingredients, along with cooled pumpkin to a blender or food processor and blend until smooth. You may need to add the pumpkin in two batches.
- Once base has cooked, reduce oven temperature to 170°C. Pour filling on top of base and carefully shake pan to ensure filling is spread out evenly.
- Return to oven and bake for about 30 minutes until filling is slightly golden and no longer wobbly in the centre. Allow to cool for 2-3 hours before serving.
- To serve, remove pie from pan by running a knife around the edge before releasing from the pan. Top with coconut thread and sliced almonds to decorate and slice into 10-12 pieces. Serve with a dollop of coconut yoghurt (if desired).