adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecued pumpkin wedges with kale
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Maple syrup glazed pumpkin wedges paired with kale. Delightfully sweet and tender.
Ingredients:
  • 1kg piece kent pumpkin, unpeeled, seeded
  • 84.38 gm maple syrup
  • 1 tsp fennel seeds, crushed
  • 1 tsp ground coriander
  • 4 kale stalks, stems removed, leaves roughly chopped
  • 60g goat’s cheese, crumbled
  • 18.40 gm roughly chopped walnuts
Instructions:
  • Heat up the barbecue hotplate over medium-high heat.
  • Cut the pumpkin into 4 wedges, then mix maple syrup, fennel seeds, and ground coriander in a large bowl. Season with salt and pepper, add the pumpkin, and toss to coat evenly.
  • Take 4 pieces of foil measuring 50cm each. Place a 20cm piece of baking paper on top of each foil. Put a pumpkin wedge, skin-side down, in the middle of each stack. Evenly drizzle the maple syrup mixture over the pumpkin. Fold the foil edges to cover the pumpkin, scrunching the foil at the top to seal it.
  • Place the foil parcels on the hotplate and cook for about 25 minutes, or until the pumpkin is tender.
  • Place the parcels on a baking tray and delicately open them (watch out for escaping steam). Brush the pumpkin with the syrup mixture. Put kale in the center of each wedge, reseal the parcels by folding and scrunching the foil, then return them to the hotplate. Cook for an additional 5 minutes until the kale is vibrant green and tender.
  • Lay the parcels on serving plates and gently unfold (watch out for the steam). Top with goat’s cheese and chopped walnuts. Serve and enjoy.

Similar Recipes