Butternut Pumpkin | Bunbury Farmers Market

Twice Cooked Gnocchi with Spicy Pumpkin & Chicken

Ingredients:
1kg butternut pumpkin, peeled and chopped
¼ brown onion, finely chopped
½ kg Mt Barker chicken tenderloins
¼ – ½ red chilli, sliced
1 cup Campbell chicken stock
1 packet Antica Napoli Gnocchi
Salt & pepper
¼ cup grated parmesan
¼ cup olive oil

Method:
Place onions & pumpkin in the base of an oven-proof dish. Splash with olive oil to coat. Place in preheated oven 180°C for 40 minutes until tender. Add chicken tenderloins and chicken stock, toss through and return to oven further 10 minutes. Cook gnocchi as per packets instructions. Drain gnocchi and stir though chicken mixture and season to taste with salt and pepper. Top with parmesan and return to oven for a further 10 minutes. Serve with a garden salad.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roast Pumpkin and Pesto Penne Pasta

Ingredients:
600grms butternut pumpkin, peeled, seeded
375g Mancini Penne Pasta
100g feta, crumbled
100g rocket leaves
1 x tub Bunbury Farmers Market Basil Pesto
Olive Oil
Salt and pepper to season

Method:
Preheat oven to 200°C. Line an oven tray with baking paper. Cut the pumpkin into 2cm pieces and place on the baking tray. Drizzle with olive oil and season to taste with salt and pepper. Bake in oven for 30 minutes or until golden and tender. Cook the pasta in a large saucepan of boiling, salted water, following packet instructions or until al dente. Drain well and transfer to a large bowl. Add half the pesto to the pasta with pumpkin, feta and rocket leaves. Gently toss to combine. Drizzle with remaining pesto.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Dukkah Vegetable Bake

Ingredients:
100 grm butter melted
2 Leeks washed and chopped
½ bunch celery washed and chopped
1 Sweet Potato PINK peeled and chopped
½ Butternut Pumpkin peeled and chopped
2 good handfuls of baby spinach washed
½ cup shredded Mozzarella
8 eggs beaten
½ cup cream
6 tablespoon Olive Branch Dukkah RED
Salt and Pepper to taste

Method:
Preheat the oven to 180. On a tray layer the sweet potato & pumpkin and sprinkle with ½ the dukkah. Bake for 20 minutes until just tender. Sauté celery and leeks in butter until cooked through.
Beat the eggs and add the cream. Add salt & pepper to taste. Layer sautéed celery and leeks in a baking tray. Then followed by the baked vegetables and baby spinach. Top with the remainder of the dukkah and grated mozzarella. Pour over egg mixture. Bake in a moderate oven until golden brown and the egg is set.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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