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 180ÂșC.
  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.
Recipe by The Green Tribe at https://thegreentribe.com/2015/12/punchy-pistachio-butternut-roast-christmas-diner/