The new Lilydale Ready For You Free Range Mini Roast has been awarded Product of the Year 2015 in the world's largest consumer-voted award for product innovation.
Ingredients
1/3 cup walnuts
750g pumpkin, peeled
Olive oil
1 tsp cumin
1 tblsp cream
Salt and pepper to season
40g butter
Sage leaves
Method
Place the walnuts on a baking tray, and bake in a 200°C preheated oven for 3-5 minutes, or until the walnuts are just beginning to brown.
Remove and set aside to cool. When cool, roughly chop
Chop the pumpkin into 3cm pieces, place on a baking tray and brush with a little olive oil. Sprinkle over cumin. Bake for about 45 minutes, or until cooked through
Transfer the pumpkin to a small bowl, add cream and stir with a wooden spoon until nearly smooth. Season with salt and pepper
Melt the butter in a pan and gently cook until nut coloured, remove from heat, add sage leaves. Serve pumpkin mash with butter spooned over and topped with walnuts
