RECIPE

Oven-Roasted Pumpkin with Butter Bean Purée & Crispy Kale

Name: Oven-Roasted Pumpkin with Butter Bean Purée & Crispy Kale
Yield: 4-6

Cook Time

Under 1 hour

Serving Size

4-6

INGREDIENTS

1 small pumpkin
60ml olive oil
45ml honey
10ml salt
10ml cinnamon
Butter bean purée
2 tins butter beans, drained
2 garlic cloves
15ml ground cumin
15ml paprika
5ml salt
125ml olive oil

Crispy kale

150g kale
500ml canola oil
5ml salt

To Serve:

45ml browned butter
50g toasted pumpkin seeds

RECIPE NOTES

Caramelised pumpkin wedges served over spiced butter bean purée with crispy kale and toasted seeds. Blend the purée until silky smooth, adjusting the olive oil to achieve a hummus-like consistency.

INSTRUCTIONS

Roast pumpkin wedges with olive oil, honey, salt, and cinnamon at 180°C for 30-40 minutes, until caramelised.

Sauté garlic and spices in olive oil. Blend with butter beans until smooth.

Fry kale in hot oil until crisp. Drain and season.

Spread purée onto a serving platter, top with pumpkin, drizzle with browned butter, and garnish with kale and pumpkin seeds.

RECIPE NOTES

Caramelised pumpkin wedges served over spiced butter bean purée with crispy kale and toasted seeds. Blend the purée until silky smooth, adjusting the olive oil to achieve a hummus-like consistency.