Continuing with my current favourite new vegetable family the winter squashes, this time round using the more easily available pumpkin, I have a roasted pumpkin salad!
It was meant to be a very simple sweet treat, roasted pumpkin with spices, tangy greek yogurt, crunchy toasted seeds, kind of the way I have baked apples. But I didn't have butter left, so I used olive oil instead, and the evoo flavour just didn't seem right for dessert. I stuck to the spices, but made it a salad with the beautiful rainbow chard that I couldn't resist getting at the market on Saturday.
Cinnamon & Coriander-Roasted Pumpkin and Pumpkin Seeds
1 small pumpkin
1 tsp ground cinnamon
2 tsp ground coriander
1 tsp garlic powder
unrefined sea salt
freshly ground black pepper
extra virgin olive oil
1. Pre-heat oven to 180 degrees celsius.
2. Peel pumpkin and remove seeds and fibrous strings. Cut into 1 inch large-ish bite sized chunks.
3. Wash the seeds and dry thoroughly. (If you want to soak the seeds first to get rid of phytic acids/for better digestion, soak overnight with salt before drying and proceeding. And if so, then this becomes a next-day-meal, or plan ahead! )
3. Toss the pumpkin chunks with a generous drizzle of evoo, 1 tsp each of cinnamon and coriander and a pinch of sea salt.Toss the seeds with 1 tsp each of garlic powder and coriander, and a pinch of sea salt (skip if you've soaked in salted water).
4. Roast pumpkin on middle rack and seeds (plus walnuts) on lower rack. Remove seeds after 15 min or until lightly browned, careful they burn really quickly! Increase temperature to about 200 degrees celsius and continue roasting the pumpkin until tender and lightly browned and caramelised, about 30 min.
Some of the roasted pumpkin, left to cool a little
Saute sliced rainbow chard with some olive oil. Add roasted pumpkin chunks on top of the bed of chard, scatter the toasted seeds and walnuts over, spoon plain whole (full fat please!) greek yogurt over.
I know I said I'm done with salads, but the smell of the cinnamon in the oven and the warm vegetables makes this really very much a warming thing. The sweetness of the pumpkin goes nicely against the tangy creamy yogurt, especially on top of a bed of silky/crisp swiss chard, with freshly toasted walnuts and pumpkin seeds (I hate wasting food) some crunch.
Oh I suggest you do a larger batch of roasted pumpkin at a go because it's so delicious you might finish them all. If you've got any pumpkin and pumpkin seeds left over, mash up the pumpkin and use it in sourdough ravioli or add it into your baking, or really, just add some yogurt and honey for instant dessert (as originally planned..) Yum.
Last, the fabulous Stephen from The Obsessive Chef has gotten a cookbook published! Ah, a dream come true, really, and I'm envious but incredibly happy for him at the same time! Do spread the word, and get a copy of his cookbook if you can!