Roast Pumpkin Slabs w Spiced Bean Pilaf & Baba Ghanoush

This is a beautiful way to use up homegrown (or just in-season) pumpkin - in a way that elevates it beyond 'knobbly jumbo-squash' status, destined for the soup pot. While far from difficult to make, the blend of flavours, colours & textures makes this a fitting dish for company. They'll never know one component (the Baba Ghanoush) is store bought - "what is that gooorgeous sauce?" they'll say. It's also an easy main meal to bookmark that has a vegetable as the star component, yet doesn't taste fibrous & frumpy.


Spiced Bean Pilaf


  1. Preheat your oven to 200C/400F.
  2. Line a baking tray and top with the pumpkin wedges. Drizzle over a little olive oil and rub all over each slice. Sprinkle a little thyme, cumin seeds, salt and pepper over each slice. Bake in the preheated oven for 30-45 minutes, depending on the size of your pieces. You want them to be incredibly tender and slightly caramelised around the edges.
  3. Meanwhile, make your Bean Pilaf, by adding a generous drizzle of olive oil to a non-stick pot with a lid (or similar). Once warm, add the onion and garlic and turn the heat to low, sautéing until soft. Add the spices and lemon zest and stir for another minute. Topple in the kidney beans and rice, tossing gently in the spices.
  4. Add the vegetable stock & stir to combine. Bring to the boil, then reduce to a simmer. Pop the lid on and let it do it’s thing for 15 minutes or until the stock has been absorbed and the rice is tender. Keep an eye on it, from around the 10-minute mark, adding more stock if you think it needs it. After which time, stir in the parsley, lemon juice and a grind of salt & pepper.
  5. To serve, scoop a very generous dollop of baba ganoush onto each plate, followed by some pilaf and a pumpkin wedge.

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