Rainbow Roast Butternut


Rainbow Roast Butternut

This is a must try for all you die hard veggie lovers out there! This simple roast pumpkin dish is full of seasonal and nutritious vegetables, perfect for the Autumn months. Delish!



  1. Preheat the oven to 200 degrees and line a baking tray with baking paper
  2. Arrange the butternut pumpkin flesh side down on the tray along with the squash and Spanish onion. Drizzle with olive oil and season well with salt and pepper
  3. Place in the oven to roast for 50-60 minutes depending on the size of the pumpkin. The skin should be golden when cooked. Remove the squash and onion from the tray at the 30 minute mark and set aside.
  4. When the pumpkin is cooked through scoop out some of the flesh creating a 1cm border. Cut the scooped out flesh into big chunks. 
  5. Layer half the cress, pumpkin chunks, squash, tomatoes, onion and feta in the base
  6. Repeat this layer again and then top with avocado and walnuts. Season well with salt and pepper.

Recipe shared by #harrisfarmfoodie @brownpapernutrition. 

Ingredients for Rainbow Roast Butternut

Pumpkin Butternut Cut (half)

Product of Australia

$1.40 ea

Pumpkin Butternut (whole)

Product of Australia

$0.48 ea

Squash Gold (min 200g)

Product of Australia

$1.10 ea

Onions Spanish (each)

Product of TAS (Aust)

$0.57 ea

Onions Spanish (1kg net)

Product of Australia

$2.00 ea

Watercress (bunch)

Product of Australia

$1.99 ea

Avocados Small (each)

Product of QLD (Aust)

$1.66 ea

Avocados Large (each)

Product of QLD (Aust)

$2.50 ea