Tag Archives: pumpkin

Spice Roasted Pumpkin


Spice Roasted Pumpkin

Pumpkins are great vegetables.  You can use them in soups, salads, sweets and more, and they are nutritious and filling.

This recipe is so simple and easy but creates dish so full of flavour that it will be the star of the meal.


  • ½ Kent pumpkin (organic if possible)
  • 4 T toasted pepitas
  • 4 T macadamia or avocado oil
  • 1 t ground cinnamon
  • ¼ t cumin
  • Sea salt
  • 2/3 c Greek yoghurt
  • 2 T fresh lemon juice
  • 2 T finely chopped fresh coriander

Preheat oven to 200C. Brush large oven tray with 2 T of oil.

Deseed pumpkin and cut in 1.5 cm wedges. Place in single layer on tray.

In a mortar and pestle lightly crush the toasted pepitas. Add remaining oil, cinnamon and cumin. Spread spice mixture evenly over the pumpkin pieces.  Sprinkle with sea salt. Bake for around 30 minutes or until soft.

Mix yogurt, lemon and coriander together.  Drizzle over the pumpkin immediately before serving.

For a vegan option you can omit the yoghurt, just sprinkle the coriander and lemon over the pumpkin when you serve.  Still delicious!

This recipe was inspired by one in Better Homes and Gardens, July 2013.


Pumpkin Feta Pastries


I rarely have people over for dinner mid-week.  It is just so hard to get a meal going, and then get the kids into bed in anything resembling a decent hour, that it’s all too hard. However, when I do go for the mid-week option, I look for impressive + easy. This is where options like store-bought puff pastry come in very handy.

These pastries make a wonderful crunchy, sweet/savoury appetiser.


  • 5 sheets puff pastry
  • 1/2 small blue pumpkin (or butternut squash)
  • 2 cloves garlic
  • olive oil
  • 20 cherry tomatoes
  • 200g marinated feta
  • 200g ricotta
  • handful continental parsley
  • 1 egg, lightly whisked

Preheat oven to 180C.  Line baking trays. Oil additional baking tray. Grate or crush garlic and spread over the oiled tray. Chop pumpkin into large even chunks (you can leave the skin on at this point), and lay on baking tray in a single layer. Bake until just getting soft – flipping over periodically to coat in the garlic and oil. Once cool enough ot handle, cut skin off the pumpkin and chop into smaller pieces.

While pumpkin is cooking, separate the pastry sheets to defrost.  Chop tomatoes into quarters, chop feta into small pieces, and finely chop the parsley.

Cut each piece of pastry into 4 squares. Prick the pastry with a fork.  Place a teaspoon of ricotta in the middle of each pastry piece. Create small mounds over the ricotta with the pumpkin, feta, tomatoes and parsley, leaving a border around the mound.  Brush the borders of each pastry with the egg and place on baking trays.

Bake for about 12 minutes or until pastry is golden.  Serve immediately.

An Aussie Halloween


Ultimately, this post is about a pumpkin.  Not a pumpkin that we have eaten, but I figure that since pumpkin is actually edible, this post belongs on a food blog!

Coming to Australia as a child, there were so many things I missed about America.  Halloween was a big one.  What child couldn’t love Halloween?  Getting dressed up in costumes, decorating everything in sight, cutting up and lighting the pumpkins, and … candy candy candy! Heaven!

But back then, NO ONE celebrated Halloween here. Everyone knew what it was but it hadn’t caught on. The chocolate and candy here weren’t the same or as varied.  There was no candy corn, a personal childhood favourite, no Hershey’s,  and even M&Ms hadn’t come here by then. And the only pumpkins were big funny shaped blue pumpkins.

They taste good but just didn’t appeal for carving.  The one saving grace was that for the first 4 or 5 years, my grandmother used to post us a big box of American munchies. Bless her!

Halloween still isn’t huge here, but it is getting bigger every year.  Nowadays you do see houses decorated and kids do go out trick or treating, especially in our little pocket of the world for some reason.

For the first time since I can remember, the local shops were selling American pumpkins!! We won’t talk about the OUTRAGEOUS price being charged, but these were proper big round bright orange easy to cut American pumpkins and when my daughter saw them she HAD to have one! The kids had so much fun (with some help from Wal) gutting the big fella and carving a face into him.

And, today, the kids were allowed to go to school in costumes – lots of fun for kids who are used to wearing school uniforms!

Of course this is the Sunburnt Country, and while we are a long way from the summer heat, Halloween is different in the heat.  Think sweat-streaked makeup, sticky wet costumes, and of course the chocolate (and the pumpkin while off duty) requiring refridgeration!

So happy Halloween everyone.

This post dedicated to Darlene and  the Prof, and The Cousins! with love xx


Roast Pumpkin and Rocket Salad


Rocket is my favourite salad green.  So many things taste good with rocket.  I add it to green salads that might otherwise be bland, and it is a great topping for a range of foods from risotto to casseroles to soups. Rocket is also fabulous as the basis for a salad with nuts, seeds, and an assortment of vegetables.

A salad like the one below works as a main meal for lunch, or as an excellent accompaniment for a simple barbecue.


  • 200 g peppery rocket
  • 750 g Kent or Butternut pumpkin
  • 1 lg clove garlic, crushed
  • 1/2 red onion, sliced finely
  • 100 g pecans, cut in half
  • 100 g reduced fat crumbly feta
  • 2 T good quality balsamic vinegar
  • 4 T macadamia oil
  • salt, pepper to taste

Cut pumpkin into 1.5 cm squares. Place on oven tray with garlic and 2 T macadamia oil.  Roast until soft. Set aside to cool.

Wash and drain rocket and place in a shallow salad bowl.  Add pecans and onion to salad bowl. Crumble feta into salad. Add pumpkin and mix salad carefully.

Drizzle with vinegar and remaining oil, and season.

Optional extras

  • 2 rashers bacon rinely chopped and cooked until crispy
  • 3 T toasted pine nuts and/or pumpkin seeds and/or sunflower seeds

Pumpkin Pasta Salad


This is a lovely salad for a late lunch on a warm afternoon. It is light and fresh while still satisfying the kids’ passion for pasta.


  • 1/2 butternut pumpkin
  • 300 g dried vermicelli pasta
  • 2 rashers bacon (optional)
  • 2 T macadamia oil
  • 400 g can kidney beans, drained
  • 1 bunch asparagus
  • 2 large tomatoes, diced
  • juice from 1/2 a lemon
  • salt and pepper to taste

De-seed and peel pumpkin, and chop into 1.5 cm cubes. Steam until just soft. If using bacon, chop into small pieces and fry. Chop asparagus into 2 cm lenths and team until just soft.

Cook vermicelli in water or vegetable stock (I prefer stock if not using bacon) until al dente.

Combine all ingredients in a large bowl and serve.