Yumi’s Roast Coconut Chilli Pumpkin with Freekeh

 Endless Possibilities with Yumi’s Sriracha Hommus

Serves 4


2 butternut pumpkins, about 1.3kg each, cut in half lengthways
2 tbsp light olive oil
2 tbsp Byron Bay Chilli Co. Fiery Coconut Chilli Sauce
1 cup freekeh, rinsed and drained
4 tbsp Yumi’s Sriracha Hommus
1/2 cup toasted cashews, roughly chopped
1/2 cup dried cherries, roughly chopped
1/3 cup finely chopped coriander leaves, plus extra to serve
Salt and pepper


  1. Preheat oven to 180ºC (160ºC fan).  Line a baking tray with foil.  Use an ice-cream scoop or spoon the hollow out the seeds and flesh from the pumpkins, leaving about a 2cm border of fresh around the edges.  Arrange pumpkin halves, cut side up, on the tray.
  2. Brush the cut sides of the pumpkin halves with oil and roast for 20 mins.  Remove from oven, brush the cut sides evenly with Byron Bay Chilli Co. Fiery Coconut Chilli Sauce.  Return to oven for a further 20 mins.
  3. Meanwhile, cook freekeh according to packet instructions.  Drain then toss hommus, cashews, cherries and chopped coriander through the freekeh to coat.  Fill each roast pumpkin half with 1/4 of the freekeh filling then serve warm with extra coriander leaves to decorate.
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