Butternut pumpkin granola

Dan Pasquali has put together his pumpkin patch favourites for our Early Winter 2026 issue, including his crunchy pumpkin granola: delightful way to start the day.

Serves: about 20

500g rolled oats
150g pecans or walnuts
50g Australian sandalwood
nuts (optional)
150g pumpkin seeds
2 teaspoon pumpkin spice mix
2 teaspoon ground cinnamon
1 teaspoon sea salt
210g butternut squash purée
(see recipe on page 71)
75g crunchy peanut butter 
(or another nut butter)
80g maple syrup or honey
60g coconut oil, melted

1. Preheat a conventional oven to 180°C.
2. In a large bowl, combine all the dry ingredients (oats, nuts, seeds, spices and salt).
3. In a separate bowl, mix the butternut squash purée, peanut butter, maple syrup, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix well until everything is evenly coated.
5. Spread the mixture onto a baking tray lined with baking paper.
6. Bake for 30–40 minutes, until dry and golden in colour.
7. Remove from the oven and let it cool completely. Once atroom temperature, store in an airtight container.

Pumpkin spice mix

3 tablespoons ground cinnamon
2 teaspoons ground ginger
1½ teaspoon ground nutmeg
1 teaspoon ground allspice
¾ teaspoon ground cloves

Combine all ingredients together and use as needed.

Pumpkin purée

It’s very easy to make pumpkin purée at home. You can use any edible pumpkin (from butternut squash to Kent pumpkin).

1. Preheat your conventional oven to 200°C.
2. Wash and dry the pumpkin. Carefully cut it in half and remove the seeds with a spoon (you can toast them later).
3. Place the pumpkin halves cut-side down on a tray lined with baking paper.
4. Roast for 40–60 minutes (depending on the size), until a fork inserted into the pumpkin goes in very easily.
5. Remove from the oven and let it cool at room temperature for 20–30 minutes.
6. Scoop out the flesh and blend until smooth and creamy. Add the skin to your compost.

You’ll find more delicious winter recipes in our Early Winter 2026 issue (OG 165). You’ll find it in newsagents and selected supermarkets. Or you can subscribe here to get an issue delivered to your door!