Cheap this week Pumpkin

SERVES 4 PREP 10 MINS COOK 30 MINS PER SERVE 2270kj COST PER SERVE $2.70

750g butternut pumpkin, peeled, roughly chopped 1 tbsp olive oil 150g red cabbage, thinly sliced 3 green onions, thinly sliced, plus extra, to serve 1 tbsp mustard 500g rump steak 100g butter ⅓ cup coarsely chopped walnuts ⅓ cup sage, leaves chopped baby spinach leaves, to serve

1 In a saucepan, cover pumpkin with water. Bring to boil on high. Simmer 20 minutes until tender. Drain. Reserve ½ cup pumpkin. 2 In a medium saucepan, heat half oil on high. Saute cabbage and onion and cook 3-4 minutes. Add pumpkin and mustard, season to taste. Set aside, covered. 3 In a large frying pan, heat remaining oil on high. Cook steaks 2-3 minutes, each side. Remove and set aside, covered to rest. 4 In a frying pan, melt butter on medium. Add reserved pumpkin, walnuts and sage and cook 2-3 minutes until a thick paste forms. 5 Serve warm bubble ’n squeak topped with steak and pumpkin butter. Serve with spinach and extra onions.