I love pumpkins, I love them cooked in everyway, and every other kiwi seems to agree with me. Every cafe and restaurant in Auckland seems to have pumpkin on their menu – pumpkin soup, cannelloni, rissoto . . .
I’ve been so into pumpkins in the past I actually managed to turn my wee man (Rhys 19 months) orange when he was 6 months old. I thought he just had ‘olive skin’ passed down from my Italian dad, but a visit to Plunket produced quite a different diagnosis – an overdose of carotene!
This last week, its been feeling quite autumal, the heater is on low just to take the chill out of the air. Pumpkins, buttercups and butternuts are in season so should be on your shopping lists, eat in season, eat well and save money.
What you need
1 small buttercup (cut into thin slices with the skin on or off)
1 Tbsp olive oil
1/2 cup (100g) couscous
1/2 cup boiling water
2 Tbsp lemon juice
Seasalt/ pepper to taste
4 wedges of feta (optional)
Spiced yoghurt dressing
1/2 tsp ground cumin
1/2 cup greek style yoghurt
1 Tbsp water
1 Tbsp finely grated lemon rind
How to make
Set oven temperature to 180C. Lay slices of buttercup on a baking tray, and drizzle with oil. Bake in oven for 30 mins (turning buttercup slices mid way through) or until golden. Place couscous in a bowl, add boiling water and lemon juice, seasalt and pepper and cover and let stand for 5 mins.
Spiced yoghurt Dressing
Combine all ingredients in a bowl ready to drizzle.
Fluff up couscous and place on each plate. Stack roasted buttercup slices on top, add a wedge of feta. drizzle with cumin yoghurt dressing and add chopped coriander.