Our new fan favourite in the HelloFresh kitchen (and undoubtedly in yours too) - the crumbed butternut pumpkin, or what we prefer to call, the ‘crumpkin’. The whole dish goes down a treat, but let’s just say we know which part you’ll be reaching for first!
Always refer to the product label for the most accurate ingredient and allergen information.
/ serving 4 people
/ serving 4 people
panko breadcrumbs(ContainsGlutenMay be presentPeanuts, Tree Nuts, Milk, Soy)
pork loin steaks
mixed salad leaves
creamy pesto dressing(ContainsMilk, Tree Nuts, Eggs)
Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Slice the peeled pumpkin into 1cm wedges. Roughly chop the cucumber and tomato. Finely chop the parsley.
In a small bowl, combine the panko breadcrumbs, garlic, parsley, a generous pinch of salt and pepper and a generous drizzle of olive oil. Mix well to combine.
Place the pumpkin on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Top the pumpkin wedges with the herb crumb and gently press down so it sticks. Roast until golden and tender, 20-25 minutes. TIP: Don’t worry if the crumb falls off, you’ll use it later!
While the pumpkin is roasting, season the pork loin steaks with salt and pepper. Heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the pork steaks and cook until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate and cover with foil to rest for 5 minutes.
While the pork is resting, add the cucumber, tomato and mixed salad leaves to a medium bowl. Add the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper and toss to combine.
Thickly slice the pork. Divide the crumbed pumpkin and salad between plates and top with the pork. Spoon any resting juices over the pork. Sprinkle over any remaining herb crumb and serve with the creamy pesto dressing.