pumpkin salad

This recipe is great served alongside an Indian banquet or on its own as a light and easy mid-week meal.

Glazed pumpkin with crispy chickpeas and paneer

(160 grams) mango chutney

coriander seeds, crushed

11/4 tsp biryani spice mix (from Herbie’s

limes

1.2kg Kent pumpkin,

can chickpeas, rinsed, drained

tbs coconut oil

paneer,

Mint coriander mango

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.

Maple Roast Pumpkin

pumpkin

maple syrup

olive oil

rosemary

g feta cheese (3.5 ounces)

tbsp pepitas

Preheat oven to 200C/400F and line a large baking tray with parchmant paper

Cut pumpkin into wedges, or rounds if using butternut squash or acorn squash. Remove seeds. Skin can be kept on.

Lay out pumpkin on your prepared baking tray

Combine olive oil, maple syrup, rosemary and salt and pepper in a small bowl.

Pour the olive oil mix over the pumpkin and use a silicone pastry brush or your hands to coat the pumpkin on both sides.

Roast pumpkin for 30-40 minutes, flipping the pumpkin halfway. The pumpkin should be caramelised on top but soft enough in the middle to poke a knife into it.

Remove the pumpkin from the oven, and crumble the feta cheese over the top and sprinkle with pepitas and some leftover rosemary for garnish. Serve immediately warmed.

Recipe video above. This is a great way to use pumpkin that ticks a lot of boxes - it&#039;s simple to make, works just as well as a side for a grand roast, or as part of a salad lunch spread, can easily to altered to fit various cuisines and occasions  by changing the nuts and fresh herb, and it looks rustic and good with zero effort!Excellent served hot, warm or even at room temperature.

Roasted Pumpkin with Lemon Yogurt Sauce and Pine Nuts

1.2kg / 2.4 lb pumpkin (, skin on seeds

tbsp extra virgin olive oil

garlic garlic

salt and pepper

Greek yogurt ((or other plain, non sweet yogurt))

lemon juice

pine nuts ((or other nuts of choice))

tbsp fresh coriander/cilantro leaves

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.

Peel, deseed and cut pumpkin into 3cm / 1.2&quot; cubes - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.

Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.

Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it&#039;s shape, rather than being a mushy mess.

Roasted Pumpkin:

Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Lemon Yogurt Sauce:

Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it&#039;s got a hint of browning on both sides. Remove from pan.

Pine Nuts:

Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.

I think it&#039;s best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.

Serving:

Top 3 pumpkin salad recipes from across the web

The most viewed pumpkin salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 3 pumpkin salad recipes from across the web

The most viewed pumpkin salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed pumpkin with crispy chickpea...

Maple Roast Pumpkin

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The most viewed pumpkin salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine