MAPLE ROASTED PUMPKIN...BREAKFAST! This Maple pumpkin can be made at ANY time, but I decided to throw it into my breakfast because I promise you, It's so delish you won't be able to wait until dinner time! I'm working with the legends at @mailleeaustralia, My mum and I have been using their mustards for YEARS (especially the djoin and the wholegrain) and could not believe that I had been saying their name wrong all this time (sorry you guys haha!!) It's pronounced "MY" Mustards! Now that we've got that out of the way.....I've got some PLANT-BASED EXPLORATION for you!

Serves: 2
Prep Time: 10 minutes 
Cook Time: 40 minutes 

1 cup kent pumpkin, cut into chunks 
2-3 kale leaves, torn
3 mushrooms, sliced
Salt and Pepper to taste
1 slice toast

Dressing for pumpkin:
Salt and pepper
1 tbsp Maille honey mustard or Maille Dijon Mustard for a vegan friendly alternative
1 tsp honey or maple syrup
1 tbsp olive oil
2 tsp red wine vinegar 


  1. Preheat the oven to 180 degrees Celsius and line a baking tray with baking paper. 
  2. Add all ingredients under “dressing” into a bowl and mix well. Reserve 1 tsp of this marinade and coat the pumpkin with the rest. 
  3. Place pumpkin onto the baking tray and bake for 30 minutes or until soft. 
  4. Meanwhile, in a small pan, heat a small splash of olive oil over medium-high heat. Add mushrooms and season with salt and pepper. Cook for 5 minutes. 
  5. Once mushrooms have begun to soften, add kale and leave to lightly wilt. Add the tsp of reserved dressing and stir through. 
Serve pumpkin mashed on top of toast and top with the kale and mushroom mix. Sprinkle dukkah on top.