Name: Pumpkin and broomsticks
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 1.5 kilogram whole butternut pumpkin; 2 tablespoon olive oil; 1 bunch celery, trimmed, cut into 8cm lengths; 1 cup thick greek yoghurt; 100 gram danish feta; 1/2 cup toasted pecans; 1/4 cup chopped mint; 1 clove garlic, crushed

Ingredients

1.5 kilogram whole butternut pumpkin

2 tablespoon olive oil

1 bunch celery, trimmed, cut into 8cm lengths

1 cup thick greek yoghurt

100 gram danish feta

1/2 cup toasted pecans

1/4 cup chopped mint

1 clove garlic, crushed

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with banking paper.

2.Cut a 3cm piece from top of pumpkin for lid. Cut a 10cm slice from base. Scoop out seeds to create a bowl.

3.Peel base of pumpkin and cut into chunks. Arrange on tray with pumpkin bowl and lid; drizzle with oil. Bake 25-30 minutes, until tender.

4.Meanwhile, using a small sharp knife, cut celery sticks at one end into 4cm lengthways slits, 2mm apart. Squash the frayed end flat and cut through centre horizontally to create 2 layers. Place in bowl of iced water to curl ends. Drain well; pat dry just before serving.

5.Transfer baked pumpkin pieces to bowl; mash well. Allow to cool.

6.Mix yoghurt, feta, mint, nuts and garlic into pumpkin. Season to taste; mix well. Spoon into pumpkin bowl. Serve with celery and bugs.

Make bugs using 8 pitted black olives and leaves of 1 rosemary spring. Using a skewer, pierce three small slits on each side of olive. Insert leaves into each to create legs
Note

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Ingredients

Method

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