Jump into the pumpkin patch for this simply smashing recipe!
Ingredients
- 1.3kg kent pumpkin, peeled, roughly chopped
- 1/2 teaspoon ground nutmeg
- 2 slices sourdough bread, torn
- 1/3 cup finely grated parmesan cheese
- 50g butter, chopped
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Place pumpkin in a large microwave-safe dish. Microwave, covered, on high (100%) for 6 minutes or until softened. Stir. Microwave, covered, on high (100%) for 8 minutes or until tender. Transfer to a colander. Set aside for 5 minutes to drain. Place pumpkin in a food processor. Add nutmeg. Season with salt and pepper. Process until just smooth. Transfer mixture to a 5 cup-capacity, 26cm x 19cm (base) oval dish.
- Step 2Wash and dry food processor. Process bread and parmesan until mixture resembles coarse breadcrumbs. Sprinkle over pumpkin mixture. Dot with butter. Bake for 25 to 30 minutes or until golden and crisp. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
804 kj
Energy
9g
Fat Total
5g
Saturated Fat
6g
Fibre
6g
Protein
23mg
Cholesterol
164.5mg
Sodium
14g
Carbs (sugar)
19g
Carbs (total)
All nutrition values are per serve
Notes
Serves 6 (as a side dish).
Tip: You could use 1 tablespoon olive oil instead of butter. Drizzle oil over pumpkin mixture before baking.
Variation: For extra flavour, add 2 teaspoons chopped fresh sage leaves to breadcrumb mixture.
- Author: Katrina Woodman
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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