Make these hearty meals this autumn.
After all the outdoor picnics, beach days, and BBQs this summer, who else is excited to get back in the kitchen and really cook… autumnal meals?
Don’t get us started on all the superb autumn produce (we’re obsessed with pumpkins!)
Stuck on what to cook with pumpkins? We got you covered. Here are some hearty recipes you can totally make at home using pumpkins.
1. Stuffed butternut squash
2. Cheesy pumpkin lasagne
3. Pumpkin curry
Stuffed butternut squash
1 butternut squash – halved and seeded
2 tbsp. butter – softened
1 tbsp. brown sugar
1 cup vegetable broth
1/2 cup of quinoa – rinsed until water is clear
Choice of veggies – spinach, kale, broccoli, mushroom etc
1 can of chickpeas – drained and rinsed
1/4 cups of toasted pumpkin seeds
- Preheat oven to 200º. Line baking tray with baking sheet
- Place squash halves, cut side down, on prepared baking sheet. Bake for about 30 minutes, until skin is starting to blister in some areas.
- Flip squash and season thoroughly with salt. In a small bowl, mash together butter and brown sugar, then spread butter paste all over squash. Return to oven and bake for about 30 minutes more, until squash is caramelised and tender.
- Meanwhile, in a small pan, combine broth, quinoa and pinch of salt. Bring to a boil over high heat, then cover and reduce heat. Simmer for 10-15 minutes until liquid is absorbed and quinoa is ready.
- Add choice of green to a large pan with 2 tablespoons of water and a big punch of salt. Set over medium heat and cook, stirring frequently, until veggie is wilted, about 3 minutes. Remove from heat and stir in chickpeas, pumpkin seeds and quinoa. Set aside to cool.
- Remove baked squash from oven. Fill both sides of squash. Return to oven for about 10 minutes, until filling is warm.
Cheesy Pumpkin Lasagne
1.5 kg pumpkin – peeled & chopped
2 tbsp. olive oil
2 tbsp. sage – finely chopped
350 gram fresh ricotta
1/2 cup thickened cream
1/2 tsp. ground nutmeg
375 gram fresh lasagne sheets
120 gram baby spinach leaves
1 1/2 cup grated mozzarella
- Preheat oven to 180ºC. Grease a 2-litre over-proof dish.
- Throw pumpkin and oil together on an oven tray, then season. Cover with foil, then roast for 25-30 minutes until pumpkin is tender. Cool slightly, then transfer to a bowl with sage and mash roughly.
- In a bowl, mash ricotta with cream and nutmeg. Line base of dish with lasagne sheets.
- Cover with quarter each pumpkin mixture, ricotta mixture, spinach and cheese. Repeat layers.
- Bake, covered with foil for 15 minutes. Remove foil, then bake for 15-20 minutes more until lightly golden. Set aside to cool.
1 small pumpkin
5 tbsp. vegetable oil
1/4 cup Thai red curry paste
1 can coconut milk
2 bell peppers – seeded & sliced into strips
1 onion – chopped
Thai bird’s eye chillis *optional*
1/3 cup canned bamboo shoots – drained & sliced thinly
1/2 lime – squeezed
1 1/2 tbsp. fish sauce
1/4 cup fresh basil
- Preheat oven to 200ºc. Cut pumpkin in half, scoop out seeds and discard. Cut pumpkin into wedges and peel. Place on a baking sheet, drizzle oil and season. Roast until tender for 20-25 minutes. Let cool.
- In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoon of oil, then add red curry paste and cook until fragrant and has darkened in colour. Reduce heat, stir in coconut milk and simmer.
- Add 1/4 cup of water to coconut mixture, and using a blender, puree until smooth.
- Add bell peppers, onion, chilli and bamboo shoots to the pot. Bring mixture to a boil, reduce heat and simmer.
- Just before serving, stir in lime juice, fish sauce and Thai basil.