The Australian Women’s Weekly Food – March 2019

WHOLEBAKED
PUMPKINDIP
PREP+ COOK TIME 2 HOURS 15 MINUTES
SERVES 6

1.4kgwholebutternutpumpkin,
halvedlengthways,seedsintact
2 tablespoonsoliveoil
2 tablespoonsredwinevinegar
1 tablespooncoarselychopped fresh
rosemaryleaves
2 teaspoonsfennelseeds
1 clovegarlic,crushed
1 longryefrenchbreadstick (300g),
cutinto2cmslices
20gbabyrocketleaves
195gmildbluecheese

1 Preheatovento160°C/140°C
fan.Linetwooven trays with
bakingpaper.
2 Scooptheseedsfromthepumpkin;
washseedswellina strainerincold
water. Place seeds on one tray. Place

pumpkin,cut-sideup,ontheother

tray.Combineoil,halfthevinegar,

therosemary,fennelseedsand

garlicina smallbowl.Season.Drizzle

2 teaspoonsoftheoilmixtureover

pumpkinseeds;tosswelltocoat.

Drizzleremaining oil mixture

overpumpkin.

3 Bakepumpkinandseedsfor

30 minutesoruntiltheseedsare

goldenandcrisp.Removepumpkin

seedsfromoven.Bakepumpkin

halvesfora further1 hour 25 minutes.

Addbreadslicestotray,around

thepumpkin;bakefora further

10 minutesoruntilbreadistoasted

andpumpkinisverysoft.

4 Tossrocketleaveswithremaining

vinegar.Arrangepumpkinandtoast

ona platter;topwithbluecheese,

rocketandroastedpumpkinseeds.To

serve,spreadpumpkinandcheeseon

toasts, then top with rocket and seeds.

SWE ET POTATO

& PUMPKINSOUP

PREP+ COOK TIME 1½ HOURS (+ COOLING)

SERVES 4

1 smallorangesweetpotato(250g),

choppedcoarsely

1.6kgwholebutternutpumpkin,

unpeeled,halvedlengthways,

seedsremoved

1 mediumonion(150g),quartered

5 clovesgarlic,unpeeled

2 tablespoonsextravirginoliveoil

4 x 40gsliceswholegrainbread,

cutinto1.5cmpieces

1 clovegarlic,crushed,extra

½ teaspoondriedchilliflakes

1 cup(250ml)salt-reduced

vegetablestock

1 cup(250ml)water

¼ cup(60g)lightsourcream

2 tablespoonsmicroherbs

1 Preheatovento220°C/200°Cfan.

2 Placesweetpotato,pumpkin,

onionandgarlicona largeoventray;

drizzlewithhalftheoil.Bakefor

45 minutesoruntilgoldenand

tender.Coolfor 10 minutes.

3 Meanwhile,tossbreadwith

remainingoil,extragarlicandchillion

anoventraylinedwithbakingpaper.

Bakefor 15 minutesoruntilcrisp.

4 Discardskinsfromgarlic.Scoop

fleshfrompumpkinintoa medium

saucepanwithremainingroasted

vegetables.Blendorprocess

vegetableswithstockandthewater

untilsmooth.Stir over medium-high

heatuntilhot.

5 Dividesoupintobowls;topwith

sour cream, croutons and herbs.

18 #COOKWITHTHEWEEKLY