This versatile veggie can be used in so many different ways – and it’s easy on your pocket.
PUMPKIN AND GOAT’S CHEESE LASAGNE
This dish can be prepared to the end of step 6 a day in advance. Cover and keep in the fridge until needed, then reheat in the oven.
TIP Add the rocket and pepitas then toss to combine.
Serve with the lasagne.
PUMPKIN AND CAMEMBERT BAKED RISOTTO
This risotto dish is delicious ad easy to make.
TIP Serve the risotto topped with the hazelnuts, sage
leaves, remaining Parmesan cheese and the watercress mixture.
SWEET POTATO AND PUMPKIN SOUP
This soup is perfect for those chilly winter days.
TIP Divide the soup into bowls and top with the
bread, sour cream and herbs.
PICKLED PUMPKIN
This makes for the perfect side dish.
Ladle the mixture into hot, sterilised jars and
seal while hot.
ALMOND SKORDALIA AND PUMPKIN BRUSCHETTA
Spread the almond skordalia over the toasted bread. Top with the pumpkin, feta and parsley.
Drizzle the remaining oil over and serve.
PUMPKIN SCONES
These go perfectly with a cup of tea.
TIP Serve with butter if desired.