Pumpkin and sage tortellini

Roasted Butternut

Ingredients:

265g butternut squash

1 tbsp rapeseed oil

¼ tsp salt

½ tsp onion powder

½ tsp garlic powder

½ tsp oregano

¼ tsp cinnamon

Method:

Preheat oven 200C. cut squash into bite size pieces, leaving skin on. Add the spices and mix well. Roast until golden, or about 15 minutes.  Set aside. 

Corn Ribs

Ingredients:

250g fresh corn, or one ear

1 cup rapeseed oil

1 tbsp ghee

¼ tsp salt

½ tsp sweet paprika

Method:

Cut corn into quarters through the center. Heat the oil in a deep pot. Fry until curled. Drain excess oil on paper towels. Add the ghee, paprika, and salt to a large bowl. Toss the corn and mix well. Set aside. Save the corn oil to fry the sage.

*Corn needs to be in season to cut into ribs, otherwise can grill and slice in chunks off cobb and treat with the same garnishes

Pesto

Ingredients:

Yield: makes 315g

33g fresh basil

115g cashew

80g parmesan

1 tsp salt

Zest of one lemon

3 cloves of grated garlic

12 tbsp olive oil 

Method:

Add the pesto ingredients to a food processor. Blend roughly. Set aside.

Fried Sage

10g fresh sage (5g per portion, this recipe is for two in the total recipe)

Method:

Using the corn oil, deep fry the sage for about 30 seconds. Drain on paper towels and sprinkle with salt. Set aside. 

Tortellini to serve:

250g pumpkin and sage tortellini (premade) 

(175g per person, this total recipe is for two portions)

100g pesto