Food & Home Entertaining

ROASTED PUMPKIN

AND BALSAMIC

TOMATOES WITH

BUTTERBEAN MASH

Serves 4EASY45 mins

WHAT YOU NEED

ROASTED PUMPKIN

AND TOMATOES

1 medium (800g) pumpkin,

skinon

300g ripe vine tomatoes

4 garlic cloves, peeled

and crushed

1 tbsp balsamic vinegar

handful fresh sage leaves

1½ tsp olive oil

salt and freshly ground

black pepper, to taste

BUTTERBEAN MASH

1 tbsp salted butter

1½tsp olive oil

2x400gtinsbutterbeans,

drained + extra beans,

to serve

60ml (¼ cup) fresh cream

½ tsp Dijon mustard

salt and freshly ground

black pepper, to taste

fresh basil leaves,

to garnish

HOW TO DO IT

1 For the roasted pumpkin

and tomatoes, preheat the

oven to 200 ̊C. Cut the

pumpkin into 8 slices.

Discard the seeds and place

the slices in a baking tray.

Arrange the vine tomatoes

and crushed garlic in the

tray and coat with the

balsamic vinegar. Scatter the

fresh sage on top. Drizzle

everything with the olive oil

and season to taste. Roast

in the preheated oven until

the pumpkin slices are soft,

about 15 – 20 minutes.

2 For the butterbean mash,

heat the butter and olive oil

in a medium pot until the

500g pumpkin, peeled,

seeded and cubed

750ml (3 cups) chicken/

vegetable stock

1 x 400g tin lentils, drained

salt and freshly ground

black pepper, to taste

salami rounds fried in a

little olive oil until crispy,

to serve

HOW TO DO IT

1 Heat a glug of olive/

canola oil in a large pot

over medium heat. Add

the diced onion and sage,

and fry until the onion is

soft and translucent, about

10 minutes.

2 Add the garlic and fry for

another minute, then add the

chopped parsnips, pumpkin

cubes and stock. Bring

to a simmer over medium

heat. Continue to simmer,

covered, until the vegetables

are soft, about 30 minutes.

3 Remove from heat and

transfer to a blender. Blitz

until smooth. If the soup is

too thick, add a dash of

water to thin it down to your

preferred consistency. Stir

in the drained lentils and

season to taste.

4 Divide the soup among

4 serving bowls. Top each

portion with the crispy salami

and fresh sage.

butter has melted. Add the

drained butterbeans and

sauté over high heat until

slightly caramelised, about

10 minutes. Remove from

heat and transfer to a

blender. Add the fresh cream

and mustard. Blitz until well

combined and smooth.

Season to taste.

3 Serve the roasted

pumpkin and vine tomatoes

on a bed of butterbean

mash. Enjoy with extra

butterbeans and garnish

with fresh basil leaves.

PUMPKIN, PARSNIP

AND LENTIL SOUP

WITH CRISPY SALAMI

Serves 4 EASY 40 mins

WHAT YOU NEED

olive/canola oil, to fry

1 onion, peeled and diced

handful fresh sage leaves,

chopped + extra, to garnish

1 garlic clove, peeled

and minced

4 parsnips, scrubbed,

trimmed and chopped

ROASTED PUMPKIN AND

BALSAMIC TOMATOES

WITH BUTTERBEAN MASH

52 APRIL 2019

THE WEEK AHEAD