Prep:  20 minutes
Cook:  45 minutes
Serves:  2
Average: 3.8 (8 votes)
Recipe by: Lilydale
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.

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Roasted Pumpkin and Walnut Mash
  1. 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.
  2. Remove and set aside to cool. When cool, roughly chop
  3. 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
  4. Transfer the pumpkin to a small bowl, add cream and stir with a wooden spoon until nearly smooth. Season with salt and pepper
  5. 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
Tips & Hints:
  • Serve this side with Lilydale Mini Roasts.
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