Australia’s Iconic Lamington

The lamington is an Australian icon, which even has its own ‘world’ day to honour this delicious chocolate and coconut covered treat. After its humble origins as an accidental chocolate covered sponge, there have been many reinventions of the recipe that include things like jam, chocolate and cream filling. Whichever way you enjoy them there’s no denying that Australia’s iconic lamington is a childhood favourite for many who have grown up in this great land.

I remember when I was studying in Spain and we had an International students dinner where we had to make an iconic dish from our home nation. A task that was a little harder than you might think. There are so many things that we good old Aussies borrow from other nations and claim them as our own. Just think about some of our much-loved acting and sporting heroes! We obviously have iconic products like Vegemite and Tim Tams, but I had to make something for this dinner, not just bring along a packaged item (plus, I only had a limited supply of Vegemite that I wasn’t too keen on parting with). So, after some brainstorming, I finally settled on the iconic lamington.

This sweet, fluffy cake was sure to be a hit, but I then realised that I didn’t have access to an oven. I didn’t fancy trying to make a sponge cake in the microwave either. After much searching around, I finally found a store bought sponge cake to use as my base. Not ideal, but the icing component is just as important right? Chocolate + coconut = happiness. In the end, it worked out fine and they were a hit. Since then, I have scoured old cook books along with numerous cooking sites and believe I’ve found one of the best classic recipes, which I’ll share with you shortly.

For such an iconic Australian recipe, the history of lamingtons is a little muddled. Once listed as a national icon by the Department of Foreign Affairs and Trade, it seems nobody can quite agree on where the lamington was born.

Most accounts seem to agree that the lamington was named after Lord Lamington, Governor of Queensland at the turn of the 20th century, or his wife. But who made the original lamington, and why is a little more controversial.

One theory is that Lord Lamington’s French chef Armand Galland created the recipe (proponents of this theory like to point out that Galland’s wife was Tahitian, so could have introduced him to coconut, then a relatively unknown ingredient in Australia). Another account puts Government House temporary cook Fanny Young in the driver’s seat after dropping the sponge in chocolate by accident, while for others, Amy Shauer, a cooking instructor from Brisbane Technical College gets the credit. No matter, the exact person behind the creation or even why they created it, doesn’t stop this from being a delicious Australian icon that we can truly call our own.

It would be quite un-Australian of us to ignore the significance of one of our very own icons and there is even an Australian Lamington Appreciation Society (ALAS) which is committed to the preservation of their world famous Lamingtons and annually celebrating Lamington Day.

In honour of World Lamington Day (July 21), here is one of the best rated classic lamington recipes I’ve found.


Classic Lamington Recipe


Australia's Iconic Lamington

Recipe and image via



125g butter softened
1 cup caster sugar
1/2 teaspoon vanilla extract
3 eggs
1 3/4 cups self-raising flour, sifted
1/2 cup milk
2 cups desiccated coconut


3 1/2 cups icing sugar mixture
1/4 cup cocoa powder
1 tablespoon butter, softened
1/2 cup boiling water



1. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line with baking paper, leaving a 2cm overhang on all sides. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle).
2. Sift half the flour over butter mixture. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour and milk. Spoon into prepared pan. Smooth top. Bake for 30 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack. Cover with a clean tea towel. Set aside overnight.
3. Make icing: Sift icing sugar and cocoa into a bowl. Add butter and boiling water. Stir until smooth.
4. Cut cake into 15 pieces. Place coconut in a dish. Using a fork, dip 1 piece of cake in icing. Shake off excess. Toss in coconut. Place on a wire rack over a baking tray. Repeat with remaining cake, icing and coconut. Stand for 2 hours or until set. Serve.


If you’d prefer to buy some delicious lamingtons, check out this compilation of 12 of the best lamingtons in Australia.


If this has your mouth-watering, check out some of these delicious winter dishes

Discover These Winter Dishes Now


Winter Orange Recipes

Oranges are generally available from winter through summer with seasonal variations depending on the variety. However, this sweet and juicy fruit can make for some delicious winter orange recipes that also give you a good vitamin C boost.

They add a special tang to many recipes, which is why it’s no wonder that they are also one of the most popular fruits in the world.

These three winter orange recipes will have you forgetting about the cold and hopefully avoid catching one too!


Sweet and Spicy Orange Salmon

Winter Orange Recipes

Image and Recipe by My Sequined Life

This is a healthy dinner idea that is quick and easy.



Juice from one orange (about ¼ cup)
Zest from one orange
¼ cup reduced-sodium soy sauce
¼ cup honey
1 tsp sesame oil
3 tbsp sriracha, more or less to taste
4 salmon fillets



1). Whisk together orange juice, orange zest, soy sauce, honey, sesame oil, and sriracha in a bowl. Reserve about ¼ cup of the sauce in a separate bowl for glazing later on.
2). Add remaining sauce to a shallow dish (or a plastic bag) and place the salmon in it to marinate for about 20 minutes, flipping the salmon over halfway through.
3). As the salmon is marinating, preheat oven to 400 degrees F. You’ll want a rack to be situated in the middle of the oven, as well as one near the top.
4). Line a baking sheet with foil and spray it with cooking spray. Once the salmon has finished marinating, place the salmon on the prepared sheet, skin side down, and bake on the middle rack for about 18 minutes.
5). After 18 minutes, remove the sheet from the oven and brush the reserved ¼ cup of sauce over the salmon fillets.
6). Increase oven temperature to 425 degrees F and place sheet on the upper oven rack. Grill for about 2 minutes, or until the edges of the salmon begin to crisp and brown. Serve!

Orange Rosemary Chicken

Winter Orange Recipes

Image and Recipe by Damn Delicious

This crisp-tender chicken is roasted in the most epic, melt-in-your-mouth orange rosemary glaze.



8 Bone-in, skin-on chicken thighs
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter


2 cloves garlic, minced
1 cup chilled orange juice
1/4 cup chicken stock
2 tablespoons maple syrup
2 tablespoons honey
1 tablespoon fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves



1). Preheat oven to 400 degrees F.
2). Season chicken with thyme, oregano, salt and pepper, to taste; set aside.
3). Melt butter in a large ovenproof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
4). Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in orange juice, chicken stock, maple syrup, honey and rosemary; season with salt and pepper, to taste.
5). Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes. Return chicken to the skillet.
6). Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7). Serve immediately, garnished with parsley, if desired.


Chocolate Orange Cake

Winter Orange Recipes

Image and Recipe by Yummiest Food 

This chocolate orange cake is moist, rich, flavorful, delicious and simply gorgeous!



1½ cups all-purpose flour
1 teaspoon baking soda
4 tablespoon cocoa powder (unsweetened)
½ teaspoon salt
1 cup granulated sugar
1 teaspoon white vinegar
2 tablespoon fresh orange juice
1 tablespoon orange zest
5 tablespoon vegetable oil
1 cup water


¾ cup heavy cream
6 oz. bittersweet chocolate finely chopped
1 tablespoon granulated sugar
Orange slices for garnish



1). Preheat the oven to 350°F, grease 8×3 inch round baking pan and line the bottom with parchment paper
2). In a large bowl, stir together dry cake ingredients: flour, pinch of salt, baking soda, cocoa powder, granulated sugar
3). Add wet ingredients white vinegar, 2 tablespoons fresh orange juice, 1 tablespoon orange zest, vegetable oil, water and mix until completely combined
4). Pour the batter into the pan and bake 20-25 minutes until a toothpick inserted in centre comes out clean.
5). In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.
6). Cool and spread over the cake and place back in the fridge until the topping has set.
7). Garnish with chocolate curls (optional) and orange slices


Check Out More of Our Great Recipe Compilations

3 Dishes to Celebrate Cinco de Mayo

Cinco de Mayo is a celebration held on May 5, literally translating to May 5 in Spanish. The date is observed to commemorate the Mexican Army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Cinco de Mayo traditions include parades, mariachi music performances and street festivals. However, the relatively minor holiday in Mexico has taken on perhaps even greater significance in the United States and even beyond.

Many Mexican restaurants Worldwide now recognise the holiday with various fiestas and celebration specials. It is a chance to get together with friends, eat delicious Mexican food and sip (okay, maybe shot) some tequila.

So, if you’re a food lover who loves any excuse to enjoy a Mexican feast, we think you’ll love these 3 dishes for Cinco de Mayo.


Grilled Elotes

Grilled elotes also known as Mexican Street Corn is one of the most delicious ways to enjoy corn on the cob. This dish is a classic street food in Mexico, where corn is either grilled or boiled, then dressed with a tasty combination flavours.

It is a dish that also makes for a great way to start a Mexican feast. If you’re in Brisbane, Pepe’s Mexican offers a pretty yummy version of this dish. However, if you want to make it at home, here’s how it’s done.

Dishes For Cinco De Mayo

Image and recipe via creolecontesa


6 whole corn cobs
2 cups Queso Quesadilla Cheese, grated (otherwise Mozzarella will do just fine)
1 cup Crema Mexicana (sour cream)
2 sticks unsalted butter, melted (roughly 236 ml)
2 teaspoons chilli powder plus more for garnish
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon Mexican oregano, dried, crushed
2 teaspoons black pepper
1 teaspoon paprika
extra virgin olive oil
lime wedges and green onions to garnish



1). Prepare grill.
2). Mix seasoning blend and set aside.
3). Prepare corn, rinse, dry, and coat in olive oil.
4). Sprinkle spice blend over the corn and grill for about 7-8 minutes per side or until corn begins to char slightly.
5). Remove corn from grill and dip and melted butter.
6). Sprinkle more spice blend on corn, top with crema, cheese, and extra chilli powder.
7). Garnish with green onions and serve with a lime wedge.



Camarones are simply prawns, but when prepared with an array of Mexican herbs, spices and sauces they make for the perfect Mexican party dish.

Fiesta Ole in Brisbane makes a delicious variety called Camarones Veracruzanos. These chilli prawns are cooked in a tomato and chilli sauce with garlic and herbs.

To make your own Camarones, try this Tequila Lime Prawns recipe. This is a dish best served with warm corn tortillas or over rice.

Dishes For Cinco De Mayo

Image and recipe via thelemonbowl


1 pound (450 grammes) peeled and deveined prawns raw
1 teaspoon salt
1/2 teaspoon pepper
3 dried ancho chilli peppers stems and seeds removed
2 tablespoons olive oil
4 cloves garlic grated
2 ounces tequila (roughly 2 standard shots – 60 ml)
1/4 cup lime juice
2 tablespoons butter



1). Sprinkle the prawns evenly with salt and pepper and set aside.
2). Place the dried chiles in a medium bowl and cover with boiling water. Steep chiles in the hot water until softened, about 20 minutes.
3). Puree softened chillies and 1/2 cup of the steeping liquid in a food processor or blender until smooth and set aside.
4). Heat a large, deep skillet over medium-high heat and add olive oil to the pan. Stir in garlic and warm until fragrant, about 15 seconds, being careful not to burn.
5). Add prawns to the pan, without overcrowding, and heat for 90 seconds per side. The minute the prawn turns pink, it is cooked so be careful not to overcook. It shouldn’t take more than 3-4 minutes total. Remove cooked prawns from the pan and set aside.
6). Stir the tequila into the hot skillet and use a wooden spoon to deglaze any browned bits from the bottom of the pan.
7). Return the cooked prawns along with the pureed chillies and lime juice to the pan. Bring to a simmer then reduce to low and heat for 4-5 minutes or until warmed through.
8). Right before serving, finish the prawns with butter and stir until melted through. Check for seasoning and add more salt or pepper to taste.
9). Serve with warmed tortillas, rice or tossed into pasta if you wish.


Pork Carnitas


Dishes For Cinco De Mayo

Recipe and image via carlsbadcravings



4-5 lbs (1.8-2.7kg) pork shoulder/pork butt trimmed of excess fat
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoons liquid smoke ** (you can usually find this in BBQ speciality stores)
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped



3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsp EACH dried oregano, salt
1 tsp EACH chilli powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper



1). Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
2). Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. 3). Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is falling apart tender and easily shreds with a fork.
4). Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
5). After 20 minutes, remove pork (do NOT discard juices in a slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so the meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
6). Serve warm in tortillas, on rice, salad, etc. with favourite toppings.


If cooking isn’t your passion, there is sure to be plenty of celebrations at your local Mexican.

Feliz Cinco De Mayo!

Malbec Food Pairing for World Malbec Day

The delicious full-bodied red wine that is a Malbec grows mostly in Argentina and is certainly a wine worth celebrating. World Malbec Day is celebrated on April 17, to commemorate the day when president Domingo Faustino Sarmiento of Argentina officially made it his mission to transform Argentina’s wine industry.

This highly celebrated Argentinian wine is known for its plump, dark fruit flavours and smoky finish, but actually originated in France where it grows in the Sud-Ouest. Today the majority of France’s Malbec is found in Cahors, a small town on a switchback river that gently flows towards Bordeaux. Malbec quickly became common as a blending grape in Bordeaux’s top 5 wine grapes. However, because of the grapes’ poor resistance to weather and pests, it never surfaced as a top French variety. Instead, it found a new home in Mendoza, Argentina. Today, Argentina leads the production of the grape with over 75% of all the acres of Malbec in the world.

The structure of Argentinian Malbec has a lot of very ripe fruit but lower acidity overall; with Cahors, the structure is built around the freshness of dark blackberry fruit and higher acidity.



The lighter-bodied, young and fruitier styles are great with charcuterie and other meat dishes with a medium flavour profile like fajitas or beef burritos



Malbec Food Pairing

Image and Recipe via



  • 6 flour tortillas
  • 1 1/2 cups sharp cheddar cheese, more or less to taste


  • 1 pound lean ground beef
  • 1 small onion, chopped
  • 4-6 garlic cloves, minced
  • 1 1/2 teaspoons chilli powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dried oregano
  • 1 16 oz. can refried beans
  • 1/4 cup sour cream
  • 1/2 cup salsa (medium for more of a kick)
  • Hot sauce to taste


  • Sour cream
  • Lettuce
  • Tomatoes
  • Guacamole
  • Rice


1). Add onions and beef to a large skillet and cooked over medium heat until onions are softened and meat is cooked through. Add garlic and sauté for 30 seconds. Drain off any excess fat (if there is any).
2). Stir in all of the spices/seasonings, followed by refried beans until well incorporated, followed by sour cream and salsa. Heat through.
3). If using raw tortillas, cook according to package directions. If using cooked tortillas, stack them together on a plate, cover with a damp paper towel and microwave for 30 seconds or until warmed through.
4). Line the middle of each tortilla with the desired amount of cheese. Top with Bean and Beef filling and any additional desired filling ingredients. Fold in the edges of each tortilla and roll up “burrito style.” Serve with additional sour cream, guacamole, etc. (optional).
5). Optional to “crisp” burritos: Heat a large nonstick skillet over medium heat. Add burritos, 3 at a time, seam side down, and cook until golden, about 2-3 minutes per side.



The higher-alcohol Malbecs pair perfectly with steak, roast beef and venison, and also with more substantial vegetarian dishes such as burnt aubergine or roasted root vegetables.

Another dish that packs a punch is Lamb tagine, which rich flavours make a delicious match for a heavyweight Malbec.



Malbec Food Pairing

Image and Recipe via



  • 1 tbsp olive oil and 1 tbsp butter
  • 2 tbsp blanched almond slivers
  • 2 red onions diced
  • 3 cloves garlic smashed and diced
  • 2 tbsp ginger paste
  • pinch of saffron threads
  • 2 cinnamon sticks
  • 2 tsp coriander seeds crushed
  • 1 lb lamb cubed shoulder or leg
  • 8 dates seeded
  • 8 apricots
  • 4 strips of orange peel
  • 2 tbsp honey
  • 1/2 tsp of Ras el Hanout optional
  • kosher salt and fresh cracked black pepper


1). Heat the butter and oil in a tagine or heavy casserole baking dish. Stir in the almonds and sauté until golden. Add the diced onions and garlic, stir and cook over low heat until golden. Stir in the ginger paste, saffron, cinnamon sticks and coriander seeds. Add the cubed lamb pieces and stir to make sure everything is coated with the onion and spices. Sauté for 4 minutes.
2). Next, pour enough water in to cover the meat and bring to a boil. Reduce the heat, cover and simmer for 1 hour or until meat is tender.
3). Add the dates, apricots and orange peel, stir to mix and cover. Simmer for 20 minutes.
4). Stir in the honey and ras-el-hanout (optional) and simmer another 10 minutes. Season to taste with salt and pepper. The sauce should be syrupy. If it is too watery, allow to simmer and thicken with lid off for 5 minutes, or add some water if necessary.
5). Top with chopped cilantro and serve alongside couscous and bread of choice.



Look to the foods enjoyed locally in the South of France, such as slow-cooked lamb, cassoulet, or confit de canard.

Other dishes, such as a braised leg of lamb, lamb shanks or braised beef stews are great to enjoy with a more rustic style of Malbec.



Malbec Food Pairing

Image and Recipe Via



  • 4 lamb shanks, around 500g each
  • 2 tsp salt, separated
  • Pepper
  • 2 – 3 tbsp olive oil, separated
  • 1 cup onion, finely diced (brown, yellow or white)
  • 1 cup carrot, finely diced (optional)
  • 1 cup celery, finely diced (optional)
  • 3 garlic cloves, minced
  • 2½ cups red wine, full bodied (good value wine)
  • 800g can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 cups chicken stock (or water)
  • 5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
  • 2 dried bay leaves or 4 fresh


  • ½ to 1½ cups hot water


1). Preheat the oven to 350F/180C.
2). Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
3). Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
4). Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
5). Remove lamb onto a plate and drain excess fat (if any) from the pot.
6). Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
7). Add the red wine and turn up the heat to medium-high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit.
8). Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
9). Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.
10). Bring back up to simmer, cover, then transfer to the oven for 2 hours.
11). Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface of the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
12). Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
13). Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. Adjust salt and pepper to taste.
15). Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!




Butternut Pumpkin Recipes – Dish of the month

As the weather cools down warming recipes can be just what you need. Pumpkins are a versatile and delicious autumn vegetable, which can be made into delicious warming dishes, especially these three great butternut pumpkin recipes.

A particular type of pumpkin I love is butternut squash. Although technically a fruit, butternut squash is used as a vegetable that can be roasted, sautéed, toasted, puréed or mashed and used in everything from savoury to sweet recipes.

To warm up your autumn days and nights, here are three delicious butternut pumpkin recipes.


Roasted butternut squash with goat’s cheese

Butternut Pumpkin Recipes

Recipe and image by

A really attractive autumn recipe with sweet butternut squash halves stuffed with roasted vegetables and goat’s cheese and finished with a scattering of breadcrumbs.



  • 2 small butternut squash
  • 1 clove garlic  crushed
  • drizzle olive oil
  • a pinch dried chilli flakes 
  • 1 tsp thyme chopped
  • 1 courgette cut into 2cm pieces
  • 1 red pepper cut into 2cm pieces
  • 2 small red onions cut into thin wedges
  • 200g cherry tomatoes
  • 50g pine nuts 
  • 1 tbsp breadcrumbs 
  • 1 tbsp parsley  chopped
  • 1 tbsp parmesan*
  • 100g goat’s cheese*

*For a vegan alternative simply substitute the parmesan and goat’s cheese for something like cashew cheese



1. Heat the oven to 200C/fan 180C/gas 6. Halve the squash, scoop out the seeds and cut criss-cross patterns over the cut-side of each. Mix the garlic, 2 tbsp olive oil, chilli and thyme and brush over the flesh. Bake for about 30-40 minutes until tender.

2. Meanwhile, roast the courgette, pepper and onions with 1 tbsp olive oil for 20-25 minutes until starting to brown at the edges. Add the tomatoes and pine nuts and cook for 10 minutes. Mix the breadcrumbs, parsley and parmesan.

3. Arrange the roasted vegetables and crumble the goat’s cheese in the squash halves, scatter with the breadcrumb mix and bake for a further 10 minutes.


Baked 4 Cheese Butternut Squash Rigatoni

Butternut Pumpkin Recipes

Recipe and image by

What could be bad about four cheeses, pasta and butternut squash? That’s got to be one of the best autumn combos…plus this recipe is simple to make and perfect for feeding a crowd or even just yourself!



  • 1/2 a medium butternut squash seeded
  • 1 head garlic outer skins removed
  • 2 tablespoons oil
  • kosher salt + pepper
  • 1 pound rigatoni
  • 1 cup whole milk
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 cup whole milk ricotta cheese
  • 2 cups fresh baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes chopped
  • 1 cup grated parmesan cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded mozzarella cheese
  • 8-10 pepperoni optional



1. Preheat the oven to 205 degrees C.

2. Place the butternut squash on a baking sheet. Chop the top 1/3 of the garlic off to reveal the cloves and place on the baking sheet with the squash. Drizzle the squash and garlic with olive oil and season with salt + pepper. Transfer to the oven and bake for 30-35 minutes or until the squash is fork tender. Remove from the oven and let cool. Turn the oven to 230 degrees C.

3. Next, bring a large oven safe pot of water to a boil and boil the pasta until al dente. You want the pasta to still have a bite to it. Just before draining, reserve 2 cups of the pasta cooking water. Drain and add the pasta back to the pot.

4. Use a spoon to remove the seeds from the roasted squash. Discard the seeds. Now scoop the flesh from the squash and add it to a blender or food processor, discard the squash skin. Squeeze the roasted garlic cloves out of their skins and add to the blender. Now add the 1 1/2 cups of reserved pasta water, the milk, oregano and thyme. Season with salt + pepper. Pulse until completely smooth. Add the ricotta and pulse until just combined.

5. Pour the butternut squash sauce over the pasta and set the pot over medium heat. Add the spinach, sun-dried tomatoes and 1/4 cup oil from the sun-dried tomato jar. Toss to combine. Cook until the spinach is wilted and the sauce is hot about 5 minutes. Remove from the heat and stir in the parmesan and fontina cheese. Spread the pasta in even layers, or if needed, transfer to a baking dish. Top with mozzarella and pepperoni. Place in the oven and bake for 10 minutes or until the cheese is melted and gooey. Eat!



Butternut Pumpkin Recipes

Recipe and image by

These little pumpkin-y pillows are sure to just melt in your mouth. They are a cross between a cookie and the top half of a muffin.



  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 1 cup pure pumpkin
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar



  1. Preheat oven to 190 degrees C and line baking sheets with parchment paper or spray with non-stick baking spray.

  2. Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
    Beat sugar and butter with mixer on medium-high speed, then blend in pumpkin, egg, and vanilla until incorporated.

  3. Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.

  4. Scoop dough into one inch balls. Roll in powder sugar, place dough balls on baking paper (12 per sheet) and bake for 11-13 minutes.

  5. Remove from baking sheet to a cooling rack. When completely cool, store cookies in an airtight container.


So there you have it. Three delicious butternut pumpkin recipes that are sure to keep you warm this autumn.


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