Roasted pumpkin with onion jam and quinoa

Pumpkins may get a bad rep for being scary but there’s no need to be afraid to use them to cook. They’re a great alternative to butternut squash with a lighter, subtler fragrance plus they’re a rich source of vitamin C and fibre. There’s never a time of year where pumpkins are more abundant and after Holloween, cheaper to head out and grab one while they’re in season – the trick is to carve it for a decoration and treat yourself to what’s inside!

Serves: 2


  • 250 g Pumpkin , peeled and cut into 2-3cm cubes
  • 1/2 White Onion, cut into thin slices
  • 1 tsp Olive Oil
  • 150 g Honey
  • 1/4 tsp Cinnamon
  • 1/2 tsp Fresh Ginger, chopped into small pieces
  • 150 g Quinoa
  • 1/2 Bunch of Coriander
  • 50 g Roasted Cashew Nuts
  • 4 Spigs Thyme


1. Preheat the oven to 170 degrees.

2. Fry the onions in olive oil, on a medium heat, for 10 minutes. Add the honey and stir until the onions are coated in the honey. Add the cinnamon and ginger and reduce the heat, cook through for 5 minutes. Peel,    deseed and cut the pumpkin into cubes and place on a baking tray lined with baking paper. Place the thyme leaves on top and also pour the onion mixture over the top of the pumpkin. Place in the oven and cook for 20 minutes until the pumpkin is tender.

3. Place the quinoa in a saucepan and cover with 3 times the amount of cold water. Bring the water to the boil and cook for 5 minutes.

4. Toast the cashew nuts for 10 minutes in the oven at 170 degrees. Add to the cashews and finely chopped coriander to the cooked quinoa. Season and add lemon juice.

5. Serve the sticky pumpkin with a large spoonful of quinoa topped with a sprinkling of coriander.


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