Inspired by classic comfort food, this recipe adds a seasonal twist that’s both satisfying and sustainable.

Full of rich, warming spices and creamy texture, our Pumpkin ‘Butter Masala’ Sauce transforms rescued pumpkins into something truly special.

Serves

4-6

Ingredients

1 pumpkin
2 onions, peeled and sliced
1 tablespoon tomato paste
1 tin of tinned tomatoes
2 cloves garlic, peeled and grated
1 inch root ginger, peeled and grated
1 bay leaf
1 cinnamon stick
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon red chilli flakes
2 tablespoons garam masala
1 teaspoon spoon ground fenugreek
½ teaspoon ground turmeric
¼ teaspoon black pepper
salt to taste

Method

Preheat oven to 180°c.
Wash pumpkin thoroughly and then half and wedge each half into 4, keeping the seeds in. Place on baking trays, sprinkle with salt and roast for 30 minutes, or until soft. Once roasted, leave to cool.
In a pan, heat oil to a medium- high heat. Add the bay leaf, cinnamon stick, garlic and ginger. Fry until they are starting to caramelise. Add the rest of the spices (including the black pepper) and fry for a couple of minutes.
Next, add the onions with a pinch of salt. Lower the heat if starting to stick, and allow the onions to cook down.
Add the tomato paste, mix and cook through for a few minutes. Then add the tinned tomatoes, bring to the boil and then reduce to a simmer.
With the pumpkins, scoop out the seeds, then scoop out the rest of the flesh using a spoon. Add this to the pan.
Take the pan off the heat and remove the bay leaves and cinnamon sticks. Blend thoroughly using a hand blender until it’s a smooth consistency. Return to the heat and season with salt to taste.

Serving suggestion Cook off your favourite protein in some garam masala and add to the sauce. This can be chicken, prawns or paneer. Serve with rice, chips or naan!

You can leave out the chilli if you’d prefer!

Download the recipe card here.

Cooking for more? We have a catering size recipe available too! Click here.