Monday, January 31, 2011
Roasted pumpkin, cannelleni beans with buttery garlic brown rice and broccoli
This is one of those meals that is created on the fly, you scrounge around your cupboard and fridge for whatever is left inside and you create something exciting and also totally delicious.
First I roasted the pumpkin to start the process.....
300g japanese pumpkin, skin off and cut into squares
1 can cannelleni beans
1 clove garlic, diced
2 tablespoons organic butter or ghee
left over brown rice or some kind of grain
small bunch broccoli or some greens to serve on the side
Roast the pumpkin for 25 minutes and make sure you season with good quality celtic sea salt and pepper.
Once the pumpkin is cooled a little mash it with the organic butter or ghee and add the cannelloni beans and garlic
Serve with vegetables and grain or eat as a spread with some top quality sourdough.
Don't underestimate the flavour of this, the beans and roasted pumpkin work really well together.