Name: Pumpkin with balsamic and pine nuts
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: Pumpkin with pine nuts; 2 kilogram japanese pumpkin; 1 tablespoon extra virgin olive oil; 1 tablespoon pine nuts, toasted; Balsamic dressing; 2 tablespoon extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 clove garlic, crushed

Pumpkin with balsamic and pine nuts

The great thing about using Japanese pumpkin for this pumpkin with balsamic and pine nuts recipe is that the skin is edible, so there's no need to waste time cutting it off. This makes a great side dish for a roast leg of lamb.

Photography by Anson Smart. Styling by David Morgan

Ingredients

Pumpkin with pine nuts

2 kilogram japanese pumpkin

1 tablespoon extra virgin olive oil

1 tablespoon pine nuts, toasted

Balsamic dressing

2 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1 clove garlic, crushed

Method

1.Preheat oven to 200°C (180°C fan-forced). Line 2 large oven trays with baking paper.

2.For balsamic dressing, combine all ingredients in a small bowl.

3.Cut unpeeled pumpkin into 2cm wedges. Brush both sides of the pumpkin with oil, sprinkle with salt and pepper. Place pumpkin in a single layer on trays. Roast, uncovered, for about 40 minutes or until pumpkin is tender.

4.Transfer warm pumpkin to serving platter; drizzle with balsamic dressing and sprinkle with pine nuts. Serve warm or at room temperature.

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Ingredients

Method

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