Limitless Luxe Recipes

By Anna Stanford @annasfamilykitchen, inspired by our Pumpkin Praline scented candles.

INGREDIENTS

• 500g pumpkin or squash, peeled and cubed 
• 300g orzo
• 2 leeks, sliced
• 100g kale, woody stalks removed
• 2 tbsp olive oil
• 1 tbsp maple syrup
• ¼ tsp grated nutmeg
• 1 cinnamon stick
• 2 tsp chopped ginger
• 1 litre vegetable stock
• 50g pecan nuts 

METHOD

Toss together the pumpkin or squash with 1 tbsp of the olive oil, the maple syrup and nutmeg. Season with salt and pepper.

Lay on a baking tray and roast at 190°C fan for 20 minutes.

Heat a pan and add 1 tbsp oil, the leeks, ginger and cinnamon stick. Cook on a medium heat for 5 minutes until the leeks have softened and taken on some colour. Add the orzo. Stir, then add the stock. Simmer for 7 minutes, stirring every few minutes. Add a splash of water if needed.

Roughly chop the kale leaves and add them to the pan. Stir through and cook for 3 minutes.

Top the orzo with the roasted pumpkin or squash and finish with a sprinkle of pecan nuts.