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Cut the pumpkin into small 2 cm cubes. In a medium mixing bowl, add 2 tbsp of olive oil, ground cumin, ground coriander and paprika. Season with salt and pepper and mix well to ensure the pumpkin is well coated.
Line a sheet pan with baking paper. Spread out the butternut pumpkin evenly across the sheet pan and place in the oven at 200°C or 390°F for 20 minutes. Remove the sheet pan from the oven. Flip the pumpkin to expose the underside and bake for another 8 minutes. We are looking for a nice golden-brown colour.
Bring a small saucepan of water to boil. Add salt. Pour in 2 cups of risoni and cook for about 8 minutes or until al dente. Remove from the heat and drain in a colander under cool running water to stop the cooking process. Set aside to dry.
Chop the coriander to yield ¼ cup.
On a small fry pan, dry toast the crushed peanuts for 2 minutes or until it turns a nice brown colour. Set aside to cool.
In a large mixing bowl, add cooked risoni, roasted butternut pumpkin, dried cranberries, dried currants, chopped coriander and toasted crushed peanuts together.
Pour in 2 tbsp of olive oil.
Add salt and pepper.
Stir the ingredients gently until it is evenly coated. Serve.
You can replace the peanuts with almonds, hazelnuts, brazil nuts or macadamia.
Ensure risoni is gluten free to make this butternut pumpkin or butternut squash salad recipe coeliac friendly.
When flipping the pumpkin, be sure to be gentle with it as it can be squashed easily. Use a spoon or a spatula to help you turn the cubes of butternut pumpkin if you’re a little heavy handed and can’t use a pair of tongs.
It keeps really well so you can certainly make it in advance or even be kept overnight. Great for packed work or school lunches the next day.