This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.
This recipe was published as part of
10 Questions for Sophie Dahl.
INGREDIENTS:
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2 pounds/1 kg pumpkin, seeded and chopped into coarse slices
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1 large red onion, peeled and coarsely sliced
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A few fresh sage leaves, coarsely torn
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Salt and pepper
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2 tablespoons olive oil
For the Dressing:
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1 1/2 teaspoons cumin seeds or ground cumin
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Juice of 1/2 lemon
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1 tablespoon olive oil
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1 teaspoon crème fraîche or sour cream
For the Sautéed Greens
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2 tablespoons olive oil
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1 clove garlic, peeled and finely chopped
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A handful of Swiss chard
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A handful of curly kale
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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.
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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.
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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.
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Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.