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    Friday, January 01, 2016

    Warm roasted pumpkin and potato salad Recipe

    Warm roasted pumpkin and potato salad Recipe

        2 tablespoons olive oil
        100g Western Star Original butter salted
        750g Jap pumpkin, cut into wedges
        750g kipfler potatoes, scrubbed
        1/3 cup (45g) toasted hazelnuts, coarsely chopped
        100g baby spinach leaves
        1/4 cup (35g) dried cranberries
        2 teaspoons thyme leaves

    Warm roasted pumpkin and potato salad Recipe
        Step 1

        Preheat oven to 190°C. Combine oil and half the butter in a roasting pan. Place in the oven for 5 minutes or until heated through. Add the pumpkin and potato and season well with salt and pepper. Gently toss to coat. Roast for 25-30 minutes or until tender.
        Step 2

        Meanwhile, melt remaining butter in a large frying pan over medium-high heat. Add hazelnuts and cook, tossing, for 2 minutes or until lightly golden. Add spinach, cranberries and thyme and cook, tossing occasionally, for 1 minute or until spinach wilts and heated through. Remove from heat.
        Step 3

        Place pumpkin mixture and hazelnut mixture in a large serving bowl and gently toss to combine. Serve immediately.

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    Item Reviewed: Warm roasted pumpkin and potato salad Recipe Rating: 5 Reviewed By: Mrs. Chef
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