Make the most of seasonal pumpkins in this delicious side dish.
Ingredients
- 500g golden nugget pumpkin, halved, deseeded, cut into 3cm wedges
- 500g Kent pumpkin, halved, deseeded, cut into 3cm wedges
- 500g butternut pumpkin, halved, deseeded, cut into 2cm slices
- 2 tablespoons olive oil
- 50g salted pistachio, shelled, coarsely chopped
- 2 green shallots, ends trimmed, thinly sliced
- 2 tablespoons finely shredded fresh mint
Method
- Step 1Preheat oven to 200C. Place the combined pumpkin in a roasting pan. Drizzle over oil and season with salt and pepper. Bake in oven for 1 hour 15 minutes or until tender.
- Step 2Combine the pistachio, green shallot and mint in a bowl. Sprinkle over the pumpkin and toss to combine. Serve.
- Vegetarian
Nutrition
1280 kj
Energy
17g
Fat Total
2g
Saturated Fat
8g
Protein
54.38mg
Sodium
24g
Carbs (sugar)
26g
Carbs (total)
All nutrition values are per serve
Notes
Serves: 4-6 (as an accompaniment)
- Author: Michelle Southan
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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