Roasted Hassleback Pumpkin
This side dish matches the sweet flavour of roasted pumpkin with a tangy tomato gravy. KNORR Tomato Powder combined with KNORR Aromat, make a delicious dry seasoning for pumpkin and other roasted veggies.
Ingredients per serve
Roasted Hassleback Pumpkin
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€10010.08
Pumpkin
Seeded and peeled butternut pumpkin
/kg
1.5 kg
0%
Olive oil
/ml
60.0 ml
0%
KNORR Tomato Powder 850 g
/g
50.0 g
0%
KNORR Aromat Seasoning 1 kg
/g
20.0 g
0%
Golden Roast Tomato Gravy
KNORR Golden Roast Gravy Gluten Free 1.8kg
/g
40.0 g
0%
KNORR Tomato Powder, extra
/g
50.0 g
0%
/
Pumpkin
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Seeded and peeled butternut pumpkin 1.5 kg
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Olive oil 60.0 ml
Golden Roast Tomato Gravy
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KNORR Tomato Powder, extra 50.0 g
Preparation
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Pumpkin
- Make thin, even slices along the pumpkin, approx. 5 mm apart, cutting through two thirds of the way into the pumpkin.
- Transfer to a baking tray, drizzle with oil and sprinkle with KNORR Tomato Powder combined with KNORR Aromat.
- Bake in a combi oven at 175 degree Celsius for 50-55 minutes or until tender.
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Golden Roast Tomato Gravy
- Combine KNORR Golden Roast Gravy and extra KNORR Tomato Powder with 600 ml of warm water. Whisk together and simmer for 2-3 minutes.
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To Serve
- Drizzle pumpkin with tomato gravy and sprinkle with pepitas and thyme sprigs. Slice pumpkin into portions to serve.
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Tip
- The key to preparing the hassle-back look is ensuring you do not cut all the way through the pumpkin. With each thin slice, only cut two thirds of the way down to the base.
