Butternut/ Pumpkin Roast with Chickpeas and Lentils
Monday, 26 May 2008
At a glance
Preheat oven to 350°F
Boil Butternut/ Pumpkin/ Potato in 1 L boiling water and 5ml Salt for 20 min. Drain excess water off.
Place Butternut/ Pumkin/ Potato in an ovenproof dish.
Blend the Chickpea & Lentil cooking sauce with the cream and pour over the cooked pumkin/ butternut/ potato
Sprinkle with Parmesan cheese, Bread crumbs and Coriander and bake in preheated oven for 15 min.