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Butternut Pumpkin Cannelloni
Pumpkin Cannelloni is a beloved staple in our house. This isn’t your normal spinach and ricotta cannelloni. Set atop a bed of beef mince and onions, these filled noodle tubes are baked in a deliciously rich pumpkin sauce. It’s a classic date night dish and makes plenty of leftovers that are great for weeknight dinners or prepped lunches as well. The pumpkin sauce base is quite similar to a thick pumpkin soup and tastes delicious on its own with some crusty bread. The ricotta & spinach filled pasta tubes can be baked in Tomato Passata for a more traditional take on cannelloni. This recipe is packed with veggies and generously…
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Roast Pumpkin, Spinach & Tomato Lasagne
This Roast Pumpkin, Spinach & Tomato Lasagne was on regular rotation in our household for the beginning of 2020. Now that pasta sheets are readily available in supermarkets again, it’s the perfect healthy comfort food to welcome in the chill of winter. It’s also a delicious way to sneak a whole lot of veg into a well loved family meal. Bonus points if you prepare this Sunday evening, ready to pop in the oven on a weeknight – providing a quick and hearty dinner with leftovers for lunch the next day. During the great Covid-19 pasta shortage, I made a variation with thin slices of roast pumpkin. These roast pumpkin…
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Cheese & Herb Warm Pumpkin Salad
This hearty Salad is another firm favourite in our household. Brown Lentils hold their shape well unlike other varieties more suited to soups and stews. They have a light nutty flavour and can easily be used to boost the volume of dishes. Almonds also compliment Lentils perfectly, so if you are aiming for a complete plant based dish you could swap out the feta cheese for some toasted slivered almonds and serve this pumpkin salad as a delicious vegan main. If you’re looking for more side dish inspiration, go check out our other Salad & Side Dish Recipes Key Ingredients
