Pumpkin, Feta and Rosemary Bake
The rich, wholesome flavours of this creamy pumpkin bake make it one of the top plant-based hits! Mix AND match with different pairings across your menu, or simply serve on its own!
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Pumpkin, Feta and Rosemary Bake
−
+
€0.0
Method
Pumpkin, diced
/kg
1.2 kg
0%
Vegetable oil
/ml
50.0 ml
0%
Garlic, whole bulb
/pc
3.0 pc
0%
Feta cheese, crumbled
/g
100.0 g
0%
Rosemary
/g
10.0 g
0%
To Finish
GF Breadcrumbs, toasted
/g
50.0 g
0%
KNORR Hollandaise Gluten Free Sauce 1 L
/ml
300.0 ml
0%
To Serve
KNORR Italiana Napolitana Sauce GF 1.95kg
/g
300.0 g
0%
Roast chicken breast
/pc
10.0 pc
0%
Broccolini, sautéed Garlic, cheese, rosemary
/Bunch
10.0 Bunch
0%
/
Method
-
Pumpkin, diced 1.2 kg
-
Vegetable oil 50.0 ml
-
Garlic, whole bulb 3.0 pc
-
Feta cheese, crumbled 100.0 g
-
Rosemary 10.0 g
To Finish
-
GF Breadcrumbs, toasted 50.0 g
To Serve
-
Roast chicken breast 10.0 pc
-
Broccolini, sautéed Garlic, cheese, rosemary 10.0 Bunch
Preparation
-
Method
- Lightly roast the pumpkin with the oil.
- Cut the garlic bulb in half and add to the pumpkin, lightly bake at 160 degree Celsius for 25 minutes or until soft.
- Once cooked, squeeze out the garlic cloves into the pumpkin, sprinkle over the cheese and chopped rosemary.
-
To Finish
- Drizzle over the KNORR Hollandaise Sauce GF and breadcrumbs. Bake for an additional 15 minutes or until golden.
-
To Serve
- Serve with roast chicken breast topped with KNORR Italiana Napolitana Sauce GF and broccolini.
- Serve with roast chicken breast topped with KNORR Italiana Napolitana Sauce GF and broccolini.
