Gingerbread Baked Pumpkin

This savoury baked pumpkin recipe transforms humble butternut squash into a stunning centerpiece that's both easy to prepare and impressive enough for company.

No ratings yet

Print Pin

Course: Main Course

Keyword: Baked Pumpkin, gingerbread, Roast Pumpkin, Vegan, Vegetarian

Total Time: 38

Servings:

Author: Anna Bay

Equipment

Oven
Baking tray
Microwave
Frying pan
Stovetop
Saucepan

Ingredients

½ butternut pumpkin (squash)
1.5 tablespoon balsamic vinegar
1.5 tablespoon olive oil
3 tablespoon slivered almonds
1 tablespoon maple syrup
1 teaspoon ground cinnamon
¼ teaspoon salt and pepper
¼ cup panko breadcrumbs
1 teaspoon ground ginger
1 teaspoon brown sugar
¼ teaspoon salt and pepper
2 bunches asparagus
300 g cherry tomatoes on the vine
1 tablespoon olive oil
¼ teaspoon salt and pepper
½ cup polenta
2 cups water
1 teaspoon olive oil
¼ teaspoon salt and pepper
120 g baby rocket

Instructions

Preheat the oven to 220 C, (425 F) fan-forced, then line a baking tray with baking paper.
De-seed pumpkin, then score 2 cm crosses across the face. Microwave cut side down on a microwave proof plate for 8 minutes.
½ butternut pumpkin (squash)
Create a dressing by combining balsamic vinegar and olive oil. Set aside.
1.5 tablespoon balsamic vinegar, 1.5 tablespoon olive oil
Place slivered almonds on a dry frypan and roast for 2-3 mins until gently brown. Set aside.
3 tablespoon slivered almonds
Place pumpkin cut side up on the prepared tray, drizzle over maple syrup and sprinkle over cinnamon, salt and pepper (opt.). Place in the oven for 15 mins.
½ butternut pumpkin (squash), 1 tablespoon maple syrup, 1 teaspoon ground cinnamon, ¼ teaspoon salt and pepper
Make a crumb by mixing panko breadcrumbs, ground ginger, brown sugar and salt and pepper. Set aside.
¼ cup panko breadcrumbs, 1 teaspoon ground ginger, 1 teaspoon brown sugar, ¼ teaspoon salt and pepper
Remove wooded ends from the asparagus, then slice spears on the diagonal.
2 bunches asparagus
After 10 mins, spoon breadcrumbs over the surface of the pumpkin and press in with the back of the spoon. Add asparagus and tomatoes. Drizzle with olive oil. Season with salt and pepper. Return to the oven for 15 mins.
2 bunches asparagus, 300 g cherry tomatoes on the vine, 1 tablespoon olive oil, ¼ teaspoon salt and pepper
Boil water in a small saucepan and once boiling, add polenta, a dash of olive oil, salt and pepper and stir through for a minute or two.
½ cup polenta, 2 cups water, 1 teaspoon olive oil, ¼ teaspoon salt and pepper
Serve kids sliced pumpkin, polenta, tomato and asparagus separately. Serve adults rocket and polenta divided amongst plates. Slice pumpkin into 4 cm pieces and add 1-2 per plate, then scatter tomatoes, asparagus, almonds, and balsamic dressing.
120 g baby rocket

Nutrition