Pumpkin, herbed cream cheese and spinach cob loaf

Instructions

1. Preheat oven to 180°C. On a tray lined with baking paper, place pumpkin. Spray lightly with oil and sprinkle with cumin. Bake for 25 minutes, or until tender.
2. In a bowl, combine cream cheese and chives. In a separate bowl, place chickpeas. Mash, leaving some texture.
3. Cut the top third off the cob loaf and reserve. Scoop out the centre, leaving a 2cm-thick shell. Spread inside of cob shell and lid with cream cheese mixture.
4. Place pumpkin at the bottom of the cob and gently mash. Add half of the spinach. Top with pesto, capsicum, chickpeas and the remaining spinach.
5. Wrap cob loaf tightly in plastic wrap. Place between two plates and lay a heavy object on top to compress filling. Place in the fridge for 3 to 4 hours.
6. To serve, place lid on the cob loaf and slice into wedges.