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Pumpkin Noodles with burnt Sage Butter




  • 1kg butternut pumpkin, quartered lengthways, peeled, seeded
  • 3/4 cup sage leaves
  • 120g pkt Coles Australian Baby Rocket
  • 1 garlic clove, chopped
  • 1/4 cup (40g) smoked almonds, chopped
  • 1/4 cup (20g) finely grated pecorino or parmesan
  • 1/3 cup (80ml) olive oil
  • 80g butter, chopped
  • 100g Coles Triple Cream Brie, thickly sliced



Use a spiraliser or a large sharp knife to cut the pumpkin into thin noodles.

STEP 2 Place 1/4 cup of the sage and half the rocket in a food processor with garlic, almond and pecorino or parmesan. Process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.


Melt the butter in a large frying pan over medium heat until foaming. Add the remaining sage and cook, turning, for 1-2 mins or until crisp. Use a slotted spoon to transfer to a plate. Season the butter in the pan. Add the pumpkin and cook, gently tossing, for 5 mins or until just tender. Remove from heat.


Drizzle the pumpkin with a little of the sage pesto. Divide among serving plates. Sprinkle with the fried sage. Top with the brie and remaining rocket. Drizzle with the remaining sage pesto.




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Sweet Pumpkin


This was yummy..

pumpkin,cream cheese, mixed spice ,splenda.


cut a kent pumpkin in half withways & bake it in the skin until soft.

When cold, scoop the pulp out of the shell & blend with 2pkts cream cheese &  splenda & spice to taste 

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Lee - I will be over to help finish the leftovers yet leave in time to avoid cleanup :)



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I bought 8 kent pumpkins so there will be a lot of experimenting.

The benefits of online shopping, I was encouraged to stock up on them when they were cheap & have someone deliver them for me.

If I'd had to buy them instore, I'd have only bought one


Mike, It will take me days to get through that lot.


I cut the other half up & made vegetable bake. I lined the baking tray with 1 pkt frozen brussel sprouts, then piled  pumpkin,  spud lite 25% less carbs potato,

red onion, zucchini & garlic. season salt & olive oil.


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