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Our Recipes

Roasted pumpkin and walnut mash

Serves: 2

Preparation time: 20 minutes

Cooking time: 45 minutes

Serve this side with Lilydale Mini Roasts


  • 1/3 cup walnuts
  • 750g pumpkin, peeled
  • Olive oil
  • 1 tsp cumin
  • 1 Tblsp cream
  • Salt and pepper to season
  • 40g butter
  • Sage leaves


  1. Place the walnuts on a baking tray, and bake in 200C preheated oven for 3-5 minutes, or until the walnuts are just beginning to brown. Remove and set aside to cool. When cool, roughly chop.
  2. Chop the pumpkin into 3cm pieces, place on a baking tray and brush with a little olive oil. Sprinkle over cumin. Bake in for about 45 minutes, or until cooked through.
  3. Transfer the pumpkin to a small bowl, add cream and stir with a wooden spoon until nearly smooth. Season with salt and pepper.
  4. Melt the butter in a pan and gently cook until nut coloured, remove from heat, add sage leaves. Serve pumpkin mash with butter spooned over and topped with walnuts.
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Our Recipes
Our Recipes