INGREDIENTS
4-6 small buttercup pumpkins
olive oil
knob of butter
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Preheat the oven to 200˚C.
Cut the top third off the pumpkins and discard. Using a teaspoon, scrape out all the seeds, taking care not to scrape right through to the skin.
Brush the cavity and skin with olive oil and place on a lined baking tray.
Put a small piece of butter with a little garlic in each cavity and season. Roast for 20 minutes or until just tender but not collapsing. The pumpkins can be roasted up to 2 days ahead, covered and refrigerated. Just before filling, put them back on a baking tray and reheat in a hot oven.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!