Great value Archives

Salad recipes

Braaied tomato-and-bulgur wheat salad

20 minutes

Scone recipes

Whole roasted pumpkin

2½ hours

Whole roasted pumpkin

Serves 8

Difficulty Easy

Prep Time 5 minutes

Cooking Time 2½ hours

Ingredients

1 x 4.5 kg whole pumpkin
200 g pumpkin seeds
½ cup soya sauce
Woolworths wild blossom honey, for drizzling

Method

1. Preheat the oven to 180°C.

2. Prick 5 holes in the bottom of the pumpkin and 5 in the top. Place on a wire rack inside a roasting pan. Roast for 2½ hours, or until tender.

3. Carefully remove the wire rack and pumpkin and place over another dish to collect any water that is released while the pumpkin cools slightly.

4. Place the pumpkin seeds on a baking tray and drizzle with the soya sauce, then roast for 10 minutes. Remove from the oven and allow to cool slightly.

5. Once cool enough to handle, carefully remove the pumpkin from the wire rack, place on a serving dish and carefully break open using a serving spoon. Scatter over the soya-roasted pumpkin seeds and drizzle with the honey.

Find more vegetarian recipes here.

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Braaied tomato-and-bulgur wheat salad

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Whole roasted pumpkin

Whole roasted pumpkin

Ingredients

Method