The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Pumpkin Karakas

Simple vegetarian Australian dish.
Special thanks go to Amanda Karakas who shared this recipe with the Australian branch of the Cambridge University Fairtrade Cookbook Fan Club. This recipe is quite mediterranean in approach but ascribed to Australia as the country where it was collected.

Choose a pumpkin according to the number dining, a medium pumpkin feeds 4 or more.

Ingredients

50 ml	Equal Exchange / Zaytoun Fair Trade Palestinian olive oil
to taste	salt
to taste	FAIRTRADE freshly ground black pepper
1	pumpkin
200 gm	baby onions
4	cloves garlic
100 gm	ricotta cheese
200 ml	Pesto Sauce


FAIRTRADE	Sources Fresh food Herbs and Spices Olive Oil

Method

Preparation

Skin the onions, and peel and chop fine the garlic cloves.
Peel the pumpkin, remove the (edible) seeds, and chop into chunks (2 to 3 cm).
Mix the pumpkin pieces with the onions and chopped garlic, and add half of the oil. Turn gently to coat the ingredients.
Coat the bottom of an ovenproof dish with the remaining oil and add the pumpkin and onions mixture.
Sprinkle on all of the ricotta cheese.

Cooking

Bake in a moderately hot oven (Gas Mark 6 / 200 deg C) for 1 hour.

To serve

Serve on a bed of long thin pasta (Traidcraft Fair Trade Spaghetti) with lashings of pesto sauce.

Variations

Use other Fair Trade Pasta such as fusilli or penne.
Make life easy and buy your pesto from the market.
Make life doubly easy and use an ordinary onion, or a leek or two, trimmed and cut into chunks, (in place of the baby onions).

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