Maple Roasted Pumpkin

11:30 am on 10 September 2012


Roasted Pumpkin

  • 2 x buttercup pumpkin
  • brown sugar
  • salt
  • butter
  • maple syrup

Watercress emulsion

  • 70g cress
  • 15 ml vinegar
  • 10g whole grain mustard
  • 15 ml lemon juice
  • 100ml grape seed oil

Butternut purée

  • 2 x butternut pumpkin
  • 200g butter
  • 400ml cream

To Finish

  • 500g cavalo nero
  • 100g of toasted hazelnuts


Roasted Pumpkin

Peel and deseed pumpkin. Cut into wedges season with brown sugar, salt, butter and drizzle with maple syrup. Cover with tin foil and steam for ten minutes in the oven at 180°C. Remove the foil and roast till golden.

Watercress emulsion

Place cress, vinegar, mustard in blender, slowly emulsify with oil until combined season with lemon and salt.

Butternut purée

Peel and deseed butternut, thinly slice place in a deep oven tray dice butter and scatter over pumpkin season and cover with tin foil cook on 180°C until pumpkin is cooked through approximately 25  minutes.

Once cooked place in a pot with cream bring to boil stirring occasionally, add to thermo set to 80°C and 8 minutes on top speed to ensure purée is smooth, correct seasoning.

To Finish

To finish steam the cavalo nero with a nob of butter and pinch of chopped rosemary. Set aside.

To plate

Place a few spoons of the puree around the plate. Place the roasted pumpkin on top in piles. Sprinkle the cavalo nero around the plate then sprinkle the toasted nuts. With a spoon drizzle the emulsion around the plate to freshen up the dish.

John Hawkesby’s wine match

Pinot Gris
Villa Maria Private Bin East Coast 2012

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