Roast pumpkin with pickled onions, yoghurt, and chilli oil dressing
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This can be served as a side dish or a vegetarian main. This technique with the pumpkin has minimal prep involved and heroes the shape and sweetness of Kent pumpkin. Leaving the skin on to roast it to protect the flesh, but to also keep in all the nutrients.
The chilli dressing makes more than you need for this recipe, but it can be used for dumplings, noodles, fried eggs etc.
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
1 whole medium sized Kent pumpkin
Sea salt and pepper to taste
2 tablespoons olive oil
1 cup Greek yoghurt to serve
1 cup fresh mint, leaves picked (you can also use coriander, parsley or chives)
¼ cup dill sprigs to serve
Chilli dressing
1 tablespoon dried chilli flakes
1 teaspoon whole cumin seeds, gently crushed
2 cloves garlic, finely chopped
80ml light olive oil
¼ cup roast almonds, roughly chopped
Pickled onions
2 red onions, peeled, sliced
¾ cup white wine vinegar
2 tablespoon white sugar
Method
Step 1. Pre heat the oven to 180 degrees C. Slice the pumpkin in half horizontally, Scrape out the seeds with a spoon then place onto a lined oven tray flesh side up. Sprinkle with oil and a pinch of salt and pepper then roast in the oven for 50 minutes, or until he pumpkin is tender on the inside and caramelised on the outside.
Step 2. While the pumpkin is cooking, toss 1 teaspoon of salt through the sliced onions then place them into a heat-proof bowl or jar. Heat the vinegar, sugar and 1/3 cup of water in a small saucepan until nearly boiling. Pour the hot mixture over the onions then set aside to pickle at room temperature for 15-20 minutes.
Step 3. For the chilli dressing, heat the oil in a small pot over a medium heat. Place the chilli flakes, cumin seeds, garlic and a pinch of salt into a heat-proof bowl. Carefully pour the hot oil over the mixture for it to bubble and infuse. Stir through the almonds then set aside to cool.
Step 4. Remove the pumpkin from the oven and place onto a serving platter. Use a knife to cut some slits into the flesh then drizzle over the yoghurt. Drain some of the onions from the pickling liquid then place them over the top. Spoon over some of the chilli dressing the garnish with dill and mint sprigs before serving.
Recipe from Sunrise Cooking.
The chilli dressing makes more than you need for this recipe, but it can be used for dumplings, noodles, fried eggs etc.
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
1 whole medium sized Kent pumpkin
Sea salt and pepper to taste
2 tablespoons olive oil
1 cup Greek yoghurt to serve
1 cup fresh mint, leaves picked (you can also use coriander, parsley or chives)
¼ cup dill sprigs to serve
Chilli dressing
1 tablespoon dried chilli flakes
1 teaspoon whole cumin seeds, gently crushed
2 cloves garlic, finely chopped
80ml light olive oil
¼ cup roast almonds, roughly chopped
Pickled onions
2 red onions, peeled, sliced
¾ cup white wine vinegar
2 tablespoon white sugar
Method
Step 1. Pre heat the oven to 180 degrees C. Slice the pumpkin in half horizontally, Scrape out the seeds with a spoon then place onto a lined oven tray flesh side up. Sprinkle with oil and a pinch of salt and pepper then roast in the oven for 50 minutes, or until he pumpkin is tender on the inside and caramelised on the outside.
Step 2. While the pumpkin is cooking, toss 1 teaspoon of salt through the sliced onions then place them into a heat-proof bowl or jar. Heat the vinegar, sugar and 1/3 cup of water in a small saucepan until nearly boiling. Pour the hot mixture over the onions then set aside to pickle at room temperature for 15-20 minutes.
Step 3. For the chilli dressing, heat the oil in a small pot over a medium heat. Place the chilli flakes, cumin seeds, garlic and a pinch of salt into a heat-proof bowl. Carefully pour the hot oil over the mixture for it to bubble and infuse. Stir through the almonds then set aside to cool.
Step 4. Remove the pumpkin from the oven and place onto a serving platter. Use a knife to cut some slits into the flesh then drizzle over the yoghurt. Drain some of the onions from the pickling liquid then place them over the top. Spoon over some of the chilli dressing the garnish with dill and mint sprigs before serving.
Recipe from Sunrise Cooking.
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