Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 25grams butter
- 1/2 cup fresh breadcrumbs
- 1tablespoons maple syrup
- 1/4 cup parmesan, finely grated
- 1tablespoons sage, finely chopped
- 1/2 cup hazelnuts, roughly chopped
- 1/2 butternut pumpkin
- 1 pinch sea salt ground (to taste)
- 1 clove garlic, finely chopped
Nutrition per serving
1050kJ / 250Cal
1050 Kilojoules or 250 Calories
12% of daily energy intake*
Protein
6.5grams
Fat
18.8grams
Carbs
17.0grams
Sugars
7.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 180°C
Step 2 of 6
Peel pumpkin and remove any seeds. Pace on a lined baking tray, flat-side down, and coat with half the maple syrup and a pinch of salt. Roast for 40 minutes, or until soft, basting pumpkin half way with remaining maple syrup.
Step 3 of 6
Meanwhile, place a frying pan over medium heat. Add breadcrumbs and hazelnuts, and cook for 3 minutes or until toasted. Transfer to a bowl.
Step 4 of 6
Return frying pan to heat. Add butter and garlic and cook for 1 minute until starting to colour. Return breadcrumbs and hazelnuts to frying pan along with sage, parmesan and a pinch of salt. Cook, stirring until crumb mixture is golden and crunchy. Set aside.
Step 5 of 6
Remove pumpkin from oven and transfer to a serving plate. Use a sharp knife to cut slits at 5mm intervals widthways, stopping 1cm from base of pumpkin. Sprinkle over sage and hazelnut crumb and top with fried sage leaves.
Step 6 of 6
Serve with fried sage leaves
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