Punchy Pistachio Butternut Roast | Christmas Dinner

Punchy Pistachio Butternut Roast

It’s here. The Crazy Good Christmas Menu. No need to worry what you’ll cook for Christmas. We’ve got tongue-teasing combinations, festive and full of bold flavours.


Punchy Pistachio Butternut Roast

Hand over heart you are going to love the rich flavours of my Punchy Pistachio Butternut Roast.

Colourful, zesty and bold. The cranberries, pistachios, pumpkin, and Persian spices perfectly lend themselves for Christmas. Enjoy as a main, or as a mighty side to your turkey. This one’s a winner!

I know it’s difficult to chose the main course for your Christmas dinner. BUT I can promise you that the flavours, smells and sight of this dish evoke the greatest Christmas memories stored in your sensory system.
Punchy Pistachio Butternut Roast
You can go vegan or vegetarian with this one, or add feta or turkey if preferred.
Punchy Pistachio Butternut Roast
Punchy Pistachio Butternut Roast

Punchy Pistachio Butternut Roast
Prep time
Cook time
Total time
Serves: 4-6
  • 400 g butternut pumpkin
  • olive oil
  • 1 red onion
  • 75 g cranberries
  • 2 tsp ground cumin
  • 1 tsp ground turmeric (= curcuma)
  • 1 tsp ground cinnamon
  • 1 lemon
  • 1 bunch of fresh cilantro (= coriander)
  • 200 g tinned or vacuum-packed chestnuts
  • 100 g pistachios, peeled
  • 100 g almonds
  • 100 g quinoa
  • 2 free-range eggs, (vegan alternative: 2 tbsp of water-soaked chia seeds)
  • 1 pomegranate
  • Optional Sides: Turkey meat, Feta cheese
  1. Preheat the oven to 180ºC.
  2. Cut the butternut pumpkin in half length-wise and pop both halves into the oven for 30 to 40 minutes, until soft.
  3. Rinse the quinoa well. Put in a medium saucepan and add 250 ml of water. Bring to a boil and then reduce the heat. Put on the lid and let simmer until quinoa is tender, about 15 minutes.
  4. In the meantime, roughly chop the red onion, cranberries, chestnuts and cilantro.
  5. Zest the lemon.
  6. In a frying pan over a medium heat, glaze the onion in a little oil for 8 minutes until soft and sweet. Then add a little more oil and the cumin, turmeric and cinnamon. Stir and cook for a few more minutes. Remove from the heat and set aside.
  7. Check the quinoa and when it's done, drain the water and let it sit for 5-10 minutes.
  8. Blend the pistachios and almonds into a rough powder in a food processor. (Alternatively, you can use a chopping board to get the same result).
  9. Place into a big bowl with the chopped cranberries, lemon zest, coriander, chestnuts and quinoa.
  10. Beat and stir in the eggs (or soaked chia seeds) and the onion.
  11. Take the pumpkin out of the oven. Spoon out the seeds and scrape the soft meat from the skin. Mash one half with a fork. Cut the other half in 1-2 cm chunks. Add all the pumpkin into the big bowl too and stir it all together.
  12. Place the mixture into a greased 22 cm springform.
  13. Bake in the oven for 50 minutes.
Punchy Pistachio Butternut Roast
Punchy Pistachio Butternut Roast
There are many more Christmas recipes where that came from! If you like this diner, then also check out our vegan coconut panna cotta dessert, the wild berry chocolate cake, or fresh Tom Kha Gai Soup.

You can share you wonderful creations on Insta or Twitter with me under the #CrazyGoodChristmas hashtag. Can’t wait to see your Christmas table and the happy faces around it! Enjoy and Happy Holidays!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: