Best Baked Pumpkin With Lemon Sautéed Greens And Toasted Cumin Dressing Recipes

Spicy Roast Pumpkin image

Provided by French Tart

Categories Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 lbs fresh pumpkin, peeled & seeded
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 teaspoon ground cumin or 1 teaspoon cumin seed

Steps:

Pre-heat oven to 200 C or 400°F.
Quarter and then carefully peel and seed the pumpkin.
Cut into chunky 2" cubes.
Place pumpkin into a large & sturdy roasting tray.
Add the olive oil, salt, pepper & cumin - mix well, making sure that all the pumpkin pieces are coated in olive oil.
Bake in the oven for about 30 to 45 minutes or until the pumpkin is soft & also tinged brown at the edges.
Serve with a main meal as the vegetable dish OR freeze for future savoury pumpkin recipes. I also make soup from this - as well as pasta dishes too - recipes to be posted for those!

Nutrition Facts : Calories 122.1, Fat 7.1, SaturatedFat 1.1, Sodium 294.1, Carbohydrate 15.3, Fiber 1.3, Sugar 3.1, Protein 2.4

Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing image

Provided by Sophie Dahl

Yield Makes 4 servings

Number Of Ingredients 15

2 pounds/1 kg pumpkin, seeded and chopped into coarse slices
1 large red onion, peeled and coarsely sliced
A few fresh sage leaves, coarsely torn
Salt and pepper
2 tablespoons olive oil
For the Dressing:
1 1/2 teaspoons cumin seeds or ground cumin
Juice of 1/2 lemon
1 tablespoon olive oil
1 teaspoon crème fraîche or sour cream
For the Sautéed Greens:
2 tablespoons olive oil
1 clove garlic, peeled and finely chopped
A handful of Swiss chard
A handful of curly kale

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.