BAKED PUMPKIN WITH LEMON, SAUTéED GREENS, AND TOASTED CUMIN DRESSING
Provided by Sophie Dahl
Categories Leafy Green Side Bake Vegetarian Kale Squash Pumpkin Fall Winter Chard Lemon Juice Cumin Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
- While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
- Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
- Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
COOKED PUMPKIN
Here is an easy method for cooking fresh pumpkin and making your own puree.
Provided by Vi
Categories Side Dish Vegetables Squash
Yield 30
Number Of Ingredients 1
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Cut pumpkin into small manageable pieces and cut off pith and seeds.
- Place cut pumpkin skin side up in a large roasting pan. Add 1/4 inch of water and bake uncovered for 1 hour or until tender. Remove from oven and allow pumpkin to cool.
- When cooled, cut away skin and mash or puree. Use in any recipe that calls for canned pureed pumpkin.
Nutrition Facts : Calories 13.8 calories, Carbohydrate 3.4 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 0.7 g
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