Meat-free Archives

Pasta recipes

Gnocchi with tomato-vodka sauce

20 minutes

Italian recipes

Spinach-and-ricotta gnocchi

30 minutes

Cheesy filled braaied pumpkin

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

1 pumpkin, halved or quartered
2 T olive oil
sea salt and freshly ground black pepper, to taste
2 T butter
100 g Woolworths panko breadcrumbs
4 cloves garlic, chopped
2 t Spanish smoked paprika
1 x 400 ml sachet Woolworths fresh cheese sauce
10 g sage

Method

1. Rub the pumpkin in olive oil and season. Gently braai over smouldering coals, turning occasionally, until tender and lightly charred, about 20–30 minutes. A knife should pierce it easily, but the pumpkin should maintain its shape. Allow to cool slightly before scooping out the seeds and fibrous strands.

2. Finish off the seeds in the oven at 200°C or in a sturdy grill pan.

3. Heat 1 T olive oil and the butter in a pan over a medium heat. Add the breadcrumbs and garlic and toast. Shake in 1–2 t smoked paprika and toss to coat.

4. Half-fill the pumpkin’s cavity with the cheese sauce, sprinkle over the paprika
breadcrumbs and sage and grill until lightly golden and bubbling.

Cook's note: This is my new take on gem squash and I love it! For the pumpkin, keep the seeds intact for the initial braaiing. This prevents the pumpkin from burning and caramelises it, making it sweet and tender.”

Browse more braai recipes here.

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Gnocchi with tomato-vodka sauce

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Spinach-and-ricotta gnocchi

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Cheesy filled braaied pumpkin

Cheesy filled braaied pumpkin

Ingredients

Method