Our baby organic butternut pumpkins are not only cute to look at they taste delicious. Here's two ways we love to eat them. Warning: Kate's pecan garlic dukkah is incredibly addictive.
Stuffed Baby Butternut Pumpkins with brown rice, quinoa, olives & feta
Ingredients
2 The Passionate Farmer baby organic butternut pumpkins
1 pkt brown rice & quinoa mix
50g pecans, toasted
6 Oh Sweet Baby baby capsicums
½ bunch Riverdale Herbs Italian parsley, chopped
50g Rathlogan Grove kalamata olives, halved
75g Scenic Rim 4Real milk feta crumbled
1 tbsp Moroccan seasoning
Rathlogan Grove Olive oil
Salt and pepper
Method
Cut baby butternut pumpkin in half lengthways. Scoop out the inside of the pumpkin leaving about 1.5cm around the outside and bottom of pumpkin. You can grate this and add to the stuffing mix.
Drizzle the pumpkin shells with olive oil, salt and pepper and bake in a moderate oven (180 degrees) for about 20 mins. On a separate lined tray add the baby capsicums (whole) and drizzle with olive oil, salt and pepper and bake for 20 minutes.
Meanwhile cook the quinoa/brown rice in microwave according to packet instructions. Chop the toasted pecans finely and add them together with the parsley, feta, kalamata olives, grated pumpkin and Moroccan seasoning to the quinoa mixture. When the capsicums are cool enough to handle, slice finely and add to the quinoa mixture and mix well.
Remove pumpkin shells from oven and fill cavity with the quinoa mixture, gently pressing filling to compact.
Return stuffed pumpkins to oven for a further 15 minutes. Serve immediately. (can be cooled and kept for reheating for lunches etc.)
Baked pumpkin wedges with garlic & pecans
Ingredients
1 baby The Passionate Farmer organic butternut pumpkin
1 tbsp Oaky Creek garlic & rosemary salt
½ cup fresh Bromelton House pecans
1 tbsp sesame seeds
Rathlogan Grove Olive oil
Pepper
Method
Preheat oven to 180 degrees.
Toast sesame seeds in a dry small frypan for 3-4 minutes until slightly coloured and fragrant. (keep an eye on them they can burn quickly!)
Cut butternut pumpkin in half and then each half into four wedges. Line a baking tray with baking paper and place pumpkin wedges evenly spaced. Brush each wedge with olive oil until well covered (this will help the pecan mixture stick).
Chop pecans finely and add them to a small bowl with the garlic salt and toasted sesame seeds and ground black pepper. Sprinkle over pumpkin wedges.
Bake for 20-25 minutes or until wedges are golden and cooked through.
Beautiful as a side dish or as a main with Kate's vegetarian cous cous recipe.
