Ingredients

Method

• 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

Ingredients

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.