Roast cumin pumpkin, honeyed kūmara mash and beef steak

Horseradish sauce and wholegrain mustard teamed with steamed green vegetables are great accompaniments to beef.

Roast cumin pumpkin, honeyed kūmara mash and beef steak


Serves 4

¼ crown pumpkin, peeled, deseeded and sliced into 4
pinch salt
freshly ground black pepper, to taste
1 tsp cumin seeds
3 Tbsp canola oil
3 medium sized kūmaras, peeled and roughly chopped
2 Tbsp honey
1 Tbsp canola oil
milk as required
1 Tbsp canola oil
4 beef rump steaks, seasoned with salt and pepper
cooked green vegetables of choice, e.g. spinach, green beans


Preheat oven to 180°C.
Place pumpkin in roasting dish, add salt, pepper and cumin. Drizzle with first measure of oil.
Bake in preheated oven for 40-50 minutes, or until pumpkin is soft. Turn halfway through cooking.
Place kūmara in a saucepan of cold lightly salted water and boil for about 20 minutes or until soft. Drain and leave to steam in the hot saucepan for 2 minutes.
Mash kūmara, add honey, second measure of oil and enough milk to produce a creamy mash consistency.
Preheat grill and grill rump steaks for about 4 minutes each side or until cooked as required. Alternatively, pan fry in a heavy-based frying pan with a little oil.
Transfer to a plate, cover loosely with foil and rest for 5 minutes.
Slice steaks and serve with kūmara mash, roast pumpkin and steamed green vegetables.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 2930kj
Protein 42.0g
Total fat 36.1g
- saturated fat 5.9g
Carbohydrates 49.3g
- sugars 34.3g
Fibre 6.2g
Sodium 145mg

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