2 small (or 1 large) butternut pumpkins
extra virgin olive oil, as needed
Pink sea salt flakes or sea salt flakes, as needed
½ loosely packed cup fresh oregano leaves, plus extra to garnish
1 red capsicum, deseeded and quartered
70 g quinoa, rinsed and drained
1 litre water, for steaming
2 cloves garlic
½ loosely packed cup flat-leaf parsley, leaves only
20 g extra virgin olive oil
100 g pistachio kernels
½ punnet grape tomatoes, halved
100 g feta cheese, crumbled
juice 1 lemon
- Preheat oven to 220°C and line a baking tray with baking paper. Prepare butternut by halving and scooping out seeds. Place on lined tray with red capsicum. Brush vegetables liberally with extra virgin olive oil, sprinkle with salt and divide oregano leaves between pumpkin pieces. Roast in hot oven for 20 minutes or until softened. Remove roasted capsicum and pumpkin from oven and allow to cool slightly.
- Meanwhile, prepare the filling. Place quinoa into simmering basket, insert into Thermomix bowl and pour water over the top. Cook 18-20 min/100°C/speed 3. Remove basket from bowl and set aside. Drain water from Thermomix bowl.
Place eschalots, garlic, parsley and EVOO into TM bowl and chop 3 sec/speed 4. Sauté 5 min/Varoma/speed 2.
- Add roasted capsicum, quinoa, nuts, grape tomatoes, feta and lemon juice to Thermomix bowl and combine 9 sec/Interval.
- Fill the centre of each piece of butternut with filling and drizzle with extra virgin olive oil. Return to the oven for 10 minutes or until toasted and fragrant. Serve garnished with additional chopped herbs of choice.