This butternut pumpkin is well seasoned and dusted with paprika before being caramelized in olive oil and roasted in a hot oven. The pumpkin seeds and flesh from the cavity are scooped out creating a vessel for the addition of fresh ricotta, feta, olives, parsley and a touch of lemon, ready for roasting.

Butternut pumpkin, ricotta, feta, cream, Kalamata olives, lemon zest, lemon juice, chives, parsley, olive oil, smoked paprika, salt, pepper
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER TWO HALVES
ENERGY 117.6kj 3173.5kj
PROTEIN 1g 17.3g
FAT TOTAL 4.1g 73.9g
- SATURATED 1.8g 31.3g
CARBS .4g 6.6g
- SUGARS .3g 5.4g
SODIUM 83.1mg 1485.1mg
Small:
One half pumpkin - serves 1 as a main, 2 as a side
Large:
Two pumpkin halves, serves 2 as a main, 4 as a side
 Serve on its own with a rocket salad and crusty bread or as a side dish for pan-fried or grilled chicken or meat - our rosemary, lemon and garlic chicken breasts or the herb-marinated lamb loin chops would both be good.

Place on a baking-paper lined tray, and roast in 180C oven for 35 minutes (from defrosted) or 60 minutes (from frozen). Rest for 5 minutes before serving with chopped parsley and a cheek of lemon.

DEFROST INFORMATION: May be defrosted overnight in the fridge or cooked straight from frozen.  Once defrosted keep refrigerated and cook and consume within 48 hours.