This recipe has become a bit of a favourite of mine. It is the ultimate comfort food. Sweet pumpkin, nuts and seeds all baked together with an addictive sticky topping.
We had this tonight with vegetables from the garden – spinach, broad beans, zucchinis and celery, and I am already looking forward to tomorrow when it morphs into the worlds best sandwich. I know that’s a big call but try it and decide for yourself. A slice of this bake lovingly wrapped up with salad in a wrap or some quality bread and you are in lunch time heaven.
Pumpkin and Nut Bake
1/3 medium sized Jap pumpkin peeled and cut into 5cm chunks
1 onion diced
3 sticks celery sliced
2 cloves garlic chopped
2 slices of wholemeal bread
1/2 cup sunflower seeds
3/4 cup each of raw almonds and cashews
1 can chickpeas
1 small handful of tarragon ( or 1 flat teaspoon if using dried tarragon)
1 cup stock
salt and papper to taste
Place pumpkin in a frypan with some olive oil and cook for about 5 minutes till it starts to caramelise. Add onion, garlic and celery and fry for another 5 minutes. Add stock and simmer till pumpkin is soft.
In a food processor whiz bread to make crumbs and place in a large bowl. Now whiz up nuts to a fine crumb and add them to the breadcrumbs. Finally whiz up chickpeas and add them along with the pumpkin mix and seeds to the large bowl. Season with salt and lots of pepper and mix well till everything is combined.
Pour this mixture into a prepared roasting tin and smooth the top with the back of a spoon.
In a small bowl mix together 1/4 cup of tomato ketchup or tomato paste, 4 tablespoons of balsamic vinegar and 3 tablespoons of apple sauce.
Pour this over the pumpkin mix and bake for an hour at 180 degrees.