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All-American Roast Pumpkin & Chimichurri
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All-American Roast Pumpkin & Chimichurri

All-American Roast Pumpkin & Chimichurri

with Corn Rice, Plant-Based 'Aioli' & Almonds

Roasted with a healthy sprinkle of our all-American spice blend, tonight's hearty pumpkin boasts the perfect balance of sweet and savoury flavours. Juicy bursts of charred sweetcorn make a welcome addition to the fragrant and fluffy rice, while the herby chimichurri and parsley really makes the dish sing.

Plant Based
Quick Prep

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes


Serving amount

1 bag

Peeled & Chopped Pumpkin

1 tin


1 packet

garlic paste

1 packet

basmati rice

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

plant-based aioli

1 packet

chimichurri sauce

(Contains Sulphites; May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 bag


1 sachet

All-American spice blend

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

1.5 cup



Nutritional Values

Energy (kJ)3314 kJ
Fat42 g
of which saturates4.8 g
Carbohydrate86.7 g
of which sugars18.4 g
Protein14.3 g
Sodium1286 mg
The average adult daily energy intake is 8700 kJ


Baking Tray
Baking Paper
Medium Pan



• Preheat oven to 240°C/220°C fan-forced. • Place peeled & chopped pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with All-American spice blend and season with salt. Toss to coat. • Roast until tender, 20-25 minutes.


• Meanwhile, drain corn kernels. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook corn until lightly browned, 4-5 minutes. • Add the plant-based butter and garlic paste and cook until fragrant, 1-2 minutes.

TIP: Cover the pan with a lid if the corn kernels are 'popping' out.


• To saucepan, add basmati rice, vegetable stock powder, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes. • When rice is ready, stir through baby spinach leaves until wilted.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Divide corn rice and All-American roast pumpkin between bowls. • Top with a dollop of plant-based aioli and a drizzle of chimichurri sauce. • Sprinkle with flaked almonds. Tear over parsley to serve. Enjoy!