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Roasted Pumpkin with Pork Ragu
Roasted Pumpkin with Pork Ragu

The layers of flavour in this dish plant the seeds of a #Just Delicious summer dinner!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 4

Ingredients:

 

750 ml (3 C)

Pre-prepared Ragu refer recipe

400 g

pumpkin, cut into wedges

 

olive oil

 

coarse salt

 

black pepper

 

fresh thyme

 

chilli flakes

 

cumin

125 ml (½ C)

mixed seeds

 

green salad leaves

Method:

  • Preheat oven to 200°C.

  • On a lined baking tray, dress pumpkin wedges with olive oil and season with salt, black pepper, thyme, chilli flakes and cumin.

  • Bake for 15 minutes.

  • Toast the seeds in a small pan.

Serving

  • Serve the roasted pumpkin on salad greens, then top with seeds and cold ragu.

Allergens

  • This recipe contains seeds, sulphites, wheat (gluten) and soya (soy).

Substitutions

  • Pulled Pork Ragu (gluten, soy, sulphites): Use the allergen-free version of our ragu recipe.

  • Mixed Seeds: If you have a seed allergy, omit the mixed seeds from the recipe.

 
Recipe Meal Types: - Lunch - Dinner
The following product can be used with this recipe:
Eskort Pulled Pork

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