Name: Pumpkin and cashew nut roast
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 6
Ingredients: 1.4kg butternut pumpkin; 2 tblsps olive oil; 450g packet microwavable white rice; 1 large onion, finely chopped; 2 cloves garlic, crushed; 1 tsp ground cumin; 1 tsp ground coriander; 3⁄4 cup finely chopped cashew nuts; 1⁄2 cup coarsely chopped fresh parsley; 2 eggs, lightly beaten; Salt and pepper, to taste; 1 tblsp pepitas; 1 tblsp sunflower seeds; Crumbled soft feta and extra olive oil, to serve

Pumpkin and cashew nut roast

Try this meat-free main to satisfy your guests.

Skip to Recipe

Serves 6

Prep

45M

Cook

35M

Total

1H 20M

If using pre-cut pumpkin, you will need 1.15kg. Loaf can be made up to one day ahead. Reheat in the microwave before serving.

Ingredients

1.4kg butternut pumpkin

2 tblsps olive oil

450g packet microwavable white rice

1 large onion, finely chopped

2 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

3⁄4 cup finely chopped cashew nuts

1⁄2 cup coarsely chopped fresh parsley

2 eggs, lightly beaten

Salt and pepper, to taste

1 tblsp pepitas

1 tblsp sunflower seeds

Crumbled soft feta and extra olive oil, to serve

Method

Grease a large loaf pan (14cm x 24cm x 7cm). Line base and sides with baking paper, extending paper 3cm above edges.

Peel pumpkin. Cut into 2cm pieces. Place in a large bowl with half the oil. Toss well. Spread over two large oven trays lined with baking paper.

Cook in a hot oven (200C) for about 20 minutes, or until tender. Remove. Transfer to a large bowl. Coarsely mash. Refrigerate, covered until cold.

Heat rice according to packet directions. Transfer to a large bowl. Cool slightly.

Heat remaining oil in a large, non-stick frying pan over a medium heat. Add onion. Cook, stirring occasionally until soft. Add garlic, cumin and coriander. Cook, stirring for 1 minute. Add to pumpkin with rice, nuts, parsley and eggs. Season. Mix well.

Spoon mixture into the prepared pan. Sprinkle top with pepitas and seeds and press into the loaf.

Cook in a hot oven (200C) for about 30 to 35 minutes, or until golden brown and rm to touch. Remove from oven. Stand for 30 minutes. Remove from pan.

Serve loaf sprinkled with feta. Drizzle with extra oil. Cut into slices.

This recipe originally appeared on New Idea Food

Barbara Northwood

Barbara, former Food Director, has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

Ingredients

Method

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