One of the things that I love about this time of year is that we get to eat our home grown pumpkins. They have been harvested and left to sit in the last of the Autumn rays. Once Winter arrives they sit waiting to be used in soup, curries, bread and other goodies that I invent as the weather encourages me to stay close to the oven, rather than venturing out to the garden.
A salad in Winter can be satisfying when the ingredients are substantial, warm and seasonal.
Prior to cutting into one of my home grown pumpkins I like to have a few dishes in mind. Vibrant, intense orange glows as the pumpkin is cut for the first time, seeds spilling out. I like to feel like I am doing justice to the wonderful pumpkin that we have raised, cared for and harvested. Due to the large size of the pumpkins, they need to be used across a few meals. I generally plan to cook some family favorite recipes plus add in a new recipe . This is a new recipe from one of our current year pumpkins and also includes some rocket and spring onion from the garden.
I made this dish with the thought that it would be served as a side dish but I loved the flavor so much that I ditched the chicken it was to accompany. We had the chicken the following night and ate this as a main meal.
The candied lime zest was a glorious surprise. When you make this recipe, be sure that you get everything out of the baking dish and on top of the salad after the pumpkin has baked.
- 500 grams pumpkin - cubed
- 1 tablespoon coconut oil
- 1 tablespoon rice malt syrup
- 1 tablespoon grated ginger
- 1 lime - zest and juice
- 120 grams rocket or green salad leaves
- spring onion - chopped or finely shredded
- 2 tablespoons cashew nuts unsalted
- pinch salt
- Set the oven to heat to 170 degrees celcius
- Combine the oil, rice malt syrup, ginger and lime zest and mix
- Pour evenly over the cubed pumpkin
- Bake in the oven for 20- 25 minutes until the pumpkin is cooked through
- Stir once during the cooking time to ensure that the pumpkin is coated well in the oil, syrup, ginger and lime
- Remove from the oven and sit to cool for 5-10 minutes
- Serve the warm pumpkin on rocket leaves and topped with chopped (or shredded) spring onion, cashew nuts, lime juice and a pinch of salt
- Ensure that any juices and bits from the baking pan are added to the top of the salad also.
I think that I have found my favorite flavor combination for this season – pumpkin, lime, coconut and cashew.
Do you have a favorite flavor combination to use with pumpkin? What is it?
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