Nici Wickes: Roasted Pumpkin & All the Things!
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
Autumn is the season for pumpkins and nuts so here I’m combining them both to bring you this incredible dish! Serve it as a main course or as a side to go with a chop, some roast lamb or a piece of grilled salmon. It’s lovely!
Ingredients:
3-6 wedges of pumpkin, skin on
2 tablespoons olive oil + extra
1 teaspoon sea salt
Decent pinch freshly ground black pepper
¼ cup of sour cream
Juice from half an orange or lemon
¼ cup toasted seeds and nut (I used sunflower and pumpkin seeds + almonds)
2 tablespoons pomegranate molasses or honey
Method:
- Preheat the oven to 180 C. Line a tray with baking paper.
- Brush pumpkin with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until tender and browned a little.
- Whisk sour cream with orange juice and an extra splash of olive oil. Spoon half of this dressing onto a serving plate.
- To serve, place pumpkin onto sour cream base, sprinkle over plenty of the seed/nut mix and then drizzle over the remaining sour cream dressing. Top with pomegranate molasses or honey, serve and enjoy!
Variations:
- Add a tsp of mustard to the sour cream.
- Scatter over fresh parsley or coriander leaves to serve.
- Use hazelnuts or walnuts.
- Mix cashew butter, lime, sesame oil and chilli flakes to make a different creamy dressing.
- Add some juicy grapes to the final dish.
- In the final 15 minutes, roast some button mushrooms (toss with oil first) with the pumpkin.
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