Pumpkin Karakas

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Simple vegetarian Australian dish.

Special thanks go to Amanda Karakas who shared this recipe with the Australian branch of the Cambridge University Fairtrade Cookbook Fan Club. This recipe is quite mediterranean in approach but ascribed to Australia as the countrywhere it was collected. Choose a pumpkin according to the number dining, a medium pumpkin feeds 4 or more.

Ingredients

50 ml
Zaytoun FAIRTRADE Palestinian olive oil
to taste
salt
to taste
FAIRTRADE freshly ground black pepper
1
pumpkin
200 g
baby onions
4
cloves garlic
100 g
ricotta cheese
FAIRTRADE
Sources

Method

Preparation

Skin the onions, and peel and chop fine the garlic cloves.

Peel the pumpkin, remove the (edible) seeds, and chop into chunks (2 to 3 cm).

Mix the pumpkin pieces with the onions and chopped garlic, and add half of the oil. Turn gently to coat the ingredients.

Coat the bottom of an ovenproof dish with the remaining oil and add the pumpkin and onions mixture.

Sprinkle on all of the ricotta cheese.

Cooking

Bake in a moderately hot oven, i.e. gas mark 6 (200 °C; 400 °F), for 1 hour.

To serve

Serve on a bed of long thin pasta (Traidcraft Fair Trade Spaghetti) with lashings of pesto sauce.

Variations

Use other Fair Trade Pasta such as fusilli or penne.

Make life easy and buy your pesto from the market.

Make life doubly easy and use an ordinary onion, or a leek or two, trimmed and cut into chunks, (in place of the baby onions).