Sunday nights have become our veggo night.  Having a light meal packed full of nutrients, plant protein and fibre is a great start to the week.  A perfect dinner when the weather is getting colder.

The combination of roasted pine nuts and pepitas adds a delicious crunch.  The skin of butternut pumpkin is quite edible and we leave it on, so if you’re after some extra fibre, roast the pumpkin with the skin.  It will add another element to the dish.

This dish has now become our favourite and we hope you enjoy it.

  • 450g butternut pumpkin, sliced
  • 300g cauliflower, cut into pieces
  • 1 red onion, cut into 8 wedges
  • 2-3 tablespoons olive oil
  • 60g unsalted butter
  • 1/2 cup fresh sage leaves
  • 1/2 tablespoon balsamic vinegar (red wine vinegar will work as well)
  • 100g goats cheese
  • 1 tablespoon pepitas, roasted
  • 1 tablespoon pine nuts, roasted

Serves 2

Toss the pumpkin and cauliflower in most of the olive oil and place in a baking tray.  Toss the red onion wedges in the remaining olive oil and set aside.  Bake the pumpkin and cauliflower in a moderately hot oven for 15 minutes.  Add the red onion wedges and keep baking for a further 15-20 minutes or until the vegetables are roasted to your liking.

Meanwhile – lightly dry roast the pine nuts and pepitas in a frypan and set aside.

Heat the butter in a small pan over medium heat until it goes brown, but don’t burn it (have it slightly bubbling).  This usually takes about 3-4 minutes.  When the butter is brown, add the sage leaves and stir them – they will go crisp.  Take off the heat and cool the butter/sage slightly.  Stir in the balsamic vinegar.

Now, put it all together.  Place the roasted veggies on a serving plate, spoon over the butter/sage sauce, crumble the goats cheese on top and sprinkle over the roasted pine nuts and pepitas.

You can always change or add to the ingredients like we did in this one – added in roasted capsicum and then folded through rocket leaves before serving.