Roasted Butternut Pumpkin with Lentil Cassoulet, Spinach And Honey Macadamia
Prep time: 10 mins
Cooking time: 1 hr
Serves: 6
Ingredients
- 1 Butternut Pumpkin
- 1 Tbsp Spanish Spice Mix
- ½ Cup Honey Macadamias
- 860g Lentil Cassoulet
- 180g Beetroot Dip
- 1 English Spinach Bunch
- ¼ Bunch Parsley
- ½ Chervil Bunch (Optional)
- Olive Oil
- Salt and Pepper
Method
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Preheat the oven to 200°C. Roughly chop the macadamia nuts. Wash and roughly chop the parsley. Wash and cut the stems off the spinach. Set all aside.
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Cut the pumpkin in half and place the halves on a lined baking tray. Drizzle with olive oil and season with salt, pepper and the Spanish spice mix. Cook inside the oven with the skin side down for approximately 1 hour until golden brown.
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In a medium size pot on medium high heat, add the lentil cassoulet and bring to the boil. Turn off the heat. Drain, set aside and keep warm.
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Using a large frying pan on high heat, drizzle olive oil and sauté the English spinach for ½ a minute until soft and vibrant green. Remove pumpkin out the oven and place it onto a serving platter. Serve roasted butternut pumpkin with sautéed spinach and beetroot dip. Top with honey macadamia nuts and garnish with chervil if preferred.
