500g pumpkin, peeled and chopped
2 small red chillies
2 Tbs olive oil
1 Tbsp sea salt and freshly ground black pepper
2 cups assorted greens such as spinach, silverbeet or kale, torn with coarse stalks removed
100g mascarpone, or creme fraiche, or feta to garnish
Toss pumpkin with the chilli and first Tbs of olive oil, season and roast at 200C for about 45 minutes. Heat remaining olive oil in a saucepan and quickly turn the greens with a pair of tongs until wilted. Serve pumpkin and greens together with a dollop of mascarpone.
We've been enjoying really fresh organic fruit and veg from Bridgefoot for a few years now. It's direct from the farmers so we get to taste what is in season and even fruit and vegetables that you don't normally see at the supermarket.
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
