Ingredients

The following ingredients have 4 Servings
  • 1500 g Butternut pumpkin (1.5kg)
  • 1 tbs Olive oil
  • 1 medium Brown onion finely chopped
  • 2 clove(s) Garlic finely chopped
  • 1 tbs Fresh sage finely shredded
  • 1 cup(s) 97% fat-free cottage cheese (250g)
  • 0.5 tsp Ground nutmeg
  • 100 g Baby spinach leaves
  • 0.333 cup(s) Walnuts coarsely chopped, (35g)

Instruction

  • Preheat oven to 220°C. Line a baking tray with baking paper. Halve pumpkin, scoop out seeds and brush with 1 tsp oil. Season. Place, cut-side down onto prepared tray. Bake for 40 minutes or until tender.
  • Meanwhile, heat 3 tsp oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and sage and cook, stirring, for 1 minute or until fragrant. Set pan aside.
  • Flip pumpkin and scoop flesh, leaving a 1cm border around pumpkin. Reserve 1⁄4 cup cottage cheese for serving. In a bowl combine remaining cottage cheese, pumpkin flesh, onion mixture and nutmeg. Coarsely mash and combine with a fork. Season. Stir through spinach. Spoon into pumpkin shells. Dollop over reserved cottage cheese and bake for 15 minutes. Sprinkle with walnuts and bake for another 5 minutes or until golden and heated through.