Roasted pumpkin and silverbeet puree
This roasted pumpkin and silverbeet puree is a perfect accompaniment for a meat dish and is easy to eat. The pumpkin provides a good source of beta carotene and the silverbeet is high in folate which are important vitamins for health and wellbeing. The olive oil is also an excellent source of the “good” monounsaturated fats, important for heart health.
Serves: 14
Ingredients:
Roasted pumpkin
- 1kg Jap Pumpkin, large dice, skin on
- 50g Extra Virgin Olive Oil
- Salt to season
Silverbeet puree
- 800g silverbeet, stripped
- 100ml thickened cream
- Salt & freshly cracked black pepper to season
Method:
- To make the pumpkin, preheat a fan forced oven to 230°C.
- Place the pieces of pumpkin onto a lined baking tray, drizzle over the olive oil and rub in to coat all side and season with salt.
- Place into the pre-heated oven and bake for 40 to 45mins. Remove and serve.
- To make the silverbeet puree, place a large pot of salted water over a high heat and put the silverbeet into the pot. Allow to cook for 2 minutes, then remove and place into a blender with the cream. Blend until smooth and season with salt & pepper.
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Recipe courtesy of the Maggie Beer Foundation. To find more information please visit their website here. Follow the Maggie Beer Foundation on Facebook here.
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