This Pumpkin recipe tastes divine and accompanies
most meat selections. We served slow roasted lamb,        
beetroot salad and garlic foccacia with our herbed
pumpkin and our guests loved it!
Consider serving with last month’s Root Vegetable
Salad Recipe (minus the pumpkin) for a healthy
vegetarian option.
IMG 7671 



2 kg whole butternut pumpkin, halved lengthways, deseeded

1 tbs olive oil

1 large red onion

1 large garlic clove

¾cup panko breadcrumbs

½cup chopped walnuts

1 tbs finely chopped sage, plus extra leaves to garnish

1 tbs finely chopped oregano

1 tbs wholegrain mustard

1 cup grated tasty cheese

2 tbs grated parmesan


1. Preheat your oven to 180C

2. Score the surface of pumpkin using a sharp knive about 1cm apart. Brush with a little of the olive oil and season. Place in a roasting pan and bake for 1 hour or until nearly tender.

3. While the pumpkin is cooking, heat remaining olive oil in a frying pan and cook red onion and garlic for 6 minutes or until soft. Cool.

4. Combine onion mixture, breadcrumbs, walnut, sage, mustard and 3/4 cup cheese in a bowl. Mix well. Place mixture over the surface of pumpkin. Sprinkle with remaining cheese and bake for a further 15 minutes or until golden and pumpkin is tender. Garnish with extra sage leaves before serving.