Pumpkin, sprout and sage “truffles” with dukkha

Pumpkin, sprout and sage “truffles” with dukkha

By
From
Good Better Green
Makes
24

My three-year-old wolfs these down, so I can say with confidence that it is a family-friendly recipe. However, it does take time to prepare and is more of a weekend or festive-occasion dish. Be sure to use pumpkin/squash that has a dry flesh, as this will give you a malleable mixture and not a sloppy mess. The dukkha makes about 2 cups of deliciousness to sprinkle on salads, avocado toasties or baked bananas, or to use alongside olive oil as a dip for fresh crusty bread.

Ingredients

Quantity Ingredient

For the truffles

Quantity Ingredient
1 medium dry- fleshed pumpkin or squash, peeled, seeds removed and cut into medium dice
1/2 tablespoon grapeseed oil,or melted coconut oil or ghee, plus extra for frying
1/2 teaspoon caraway seeds
120g brussels sprouts, trimmed, halved and very thinly sliced
40g dried cranberries, roughly chopped
sea salt

For the dukkha

Quantity Ingredient
125g shelled,unroasted hazelnuts
1 tablespoon cumin seeds, toasted in a dry frying pan until fragrant
50g sesame seeds, toasted in a dry frying pan until golden
1 heaped tablespoon dried mint
2 teaspoons nigella seeds
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons dulse flakes

Method

  1. Preheat the oven to 200°C.
  2. Toss the pumpkin in the oil or ghee and some salt, then spread out on a baking tray in a single layer and roast for 30–50 minutes, turning the pieces once, until caramelised and dry roasted. If the pumpkin looks as though it is still steaming (or sweating), roast for a further 5–10 minutes. Allow to cool completely before mashing until smooth, then transfer to a bowl.
  3. While the pumpkin is baking, spread the hazelnuts out on a baking tray and roast for 10–15 minutes. Rub between two clean tea towels to remove the skins, then leave to cool.
  4. Finely chop the cooled hazelnuts in the small bowl of a food processor, until there are no large pieces but they still retain lots of texture. Alternatively, use a sharp knife. Mix with all the other dukkha ingredients in a bowl and set aside.
  5. Heat a little oil or ghee in a saucepan and fry the caraway seeds until fragrant. Add the sprouts and cook, stirring regularly, until tender. Tip out onto a chopping board and use a large knife to chop up finely. Mix with the cranberries in the bowl of mashed pumpkin and season generously with salt.
  6. Using a teaspoon, scoop small amounts of pumpkin mixture into your hand and roll into balls. If the mixture still feels too moist to roll into truffles, add a few spoonfuls of quinoa or fine oat flakes until the mixture becomes manageable.
  7. Working in batches, pour some dukkha into a soup bowl and roll the truffles in the dukkha until well covered. Continue until all the truffles are coated, then serve.
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