Pumpkin is transformed by a little hot-oven caramelisation and goes especially well with basil and bitey fresh goats cheese… a super-rustic dish perfect for these cooler nights! And instead of shop-bought garam masala (which I love) we used the leftover curry powder from our Curried carrot soup from the last fortnight’s menu.
Fresh from the garden: pumpkin, onions, basil
Recipe source: Melissa
Serves: 6 as a side order or 24 tastes
Equipment:
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Ingredients:
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What to do:
- Preheat oven to 220°C.
- Wash the pumpkin, scrubbing the skin clean, and wipe dry with some paper towel.
- If whole, carefully cut in half – you may need to ask an adult to help. Scrape out the seeds and membrane with the spoon and reserve for drying out (or the chooks!).
- Cut into cubes about 2cm square: you might find it easier to cut the pumpkin into slices first and then into smaller pieces. Be careful!
- Peel the onions and slice in half, then thinly slice.
- Drop the pumpkin pieces & onion slices into the large bowl, drizzle with the olive oil, a sprinkle of the garam masala & a good pinch of salt & grind of pepper. Toss to combine with your fingers then spread out onto the baking tray. Wash the bowl.
- Bake for 20 minutes until caramelised and tender but with little crispy black tinges.
- Meanwhile make the pesto – refer to separate recipe.
- Remove pumpkin from oven and using the tongs, place the pumpkin mixture into your serving bowls.
- Dribble or dob the pesto over the pumpkin.
- Open the packet of goats’ cheese and crumble off small pieces over the pumpkin.
- Serve immediately.
Notes: Why do we have to be careful when cutting up the pumpkin? What does caramelised mean? What does garam masala mean?
The Bondi Cook 