My favorite Pumkin Recipe
Roasted pumpkin, baby spinach leaves and toasted almonds are drizzled with a sweet balsamic vinegar and honey dressing, and then topped with crumbled feta cheese.
We use butternut pumpkin (butternut squash) in this salad, but a different variety of pumpkin could be used if preferred.
Over time, the dressing will cause the spinach leaves to wilt and the feta will take on colour from the balsamic vinegar, so add the dressing and top the salad with the feta just before serving.
1.2kg pumpkin (we use butternut)
20ml (1 tablespoon) oil
Salt and pepper, to taste
16g (about 2 medium) garlic cloves, unpeeled
40ml (2 tablespoons) balsamic vinegar
40ml (2 tablespoons) olive oil
20ml (1 tablespoon) honey
100g (about 5 loosely filled cups) baby spinach leaves
75g (1/2 cup) toasted slivered almonds
100g feta cheese
We use butternut pumpkin (butternut squash) in this salad, but a different variety of pumpkin could be used if preferred.
Over time, the dressing will cause the spinach leaves to wilt and the feta will take on colour from the balsamic vinegar, so add the dressing and top the salad with the feta just before serving.
1.2kg pumpkin (we use butternut)
20ml (1 tablespoon) oil
Salt and pepper, to taste
16g (about 2 medium) garlic cloves, unpeeled
40ml (2 tablespoons) balsamic vinegar
40ml (2 tablespoons) olive oil
20ml (1 tablespoon) honey
100g (about 5 loosely filled cups) baby spinach leaves
75g (1/2 cup) toasted slivered almonds
100g feta cheese
Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
Cut pumpkin into slices about 1.8cm thick, and remove skin and seeds. Cut the pumpkin slices into pieces about 1.8cm by 4cm by 4cm.
Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. © exclusivelyfood.com.au
Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
Make dressing (see instructions below).
Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.
Dressing
Squeeze garlic from its skin into a bowl.
Mash garlic with a fork.
Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a screw-top jar (we use a clean jam jar).
Cover jar with lid and shake well to combine the ingredients. If it is a cold day, the honey will take a little longer to incorporate. © www.exclusivelyfood.com.au
Cut pumpkin into slices about 1.8cm thick, and remove skin and seeds. Cut the pumpkin slices into pieces about 1.8cm by 4cm by 4cm.
Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. © exclusivelyfood.com.au
Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
Make dressing (see instructions below).
Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.
Dressing
Squeeze garlic from its skin into a bowl.
Mash garlic with a fork.
Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a screw-top jar (we use a clean jam jar).
Cover jar with lid and shake well to combine the ingredients. If it is a cold day, the honey will take a little longer to incorporate. © www.exclusivelyfood.com.au
posted by Amanda and Debbie at 10:11 AM
Warm Pumpkin, Bacon and Fetta
- 700g butternut pumpkin, peeled and cut into 2cm pieces
- 2 tbsp extra virgin olive oil
- 1 red onion, thinly sliced
- 1 clove garlic, finely chopped
- 1 bunch English spinach, trimmed
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne, or to taste
- Juice of 1 orange
- 120g feta cheese
- 55g almonds, toasted
- 3 rashers bacon, chopped
Author: Lynne Mullins Source: The Sydney Morning Herald Tuesday June 14, 2005 Modern, 45 mins plus, Contemporary, Healthy, Salad
Trusty old pumpkin, which combines well with other flavours yet retains its own personality, is still considered by many as a roast dinner staple. Its warm sweetness and luscious texture contribute to many dishes and is the perfect foil for vibrant Asian and Mediterranean ingredients. Try chunks of roasted pumpkin in risotto and pasta or pumpkin puree in muffins and scones. Pumpkin can be substituted for sweet potato.
Method
Cook pumpkin in a saucepan of lightly salted boiling water for 3-5 minutes or until just tender. Drain.
Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 mins. Stir in feta and almonds.
Heat olive oil in a large frying pan over medium heat and add onion and garlic and cook for about 5 mins or until onion is soft. Add spinach, nutmeg and cayenne, stirring gently for 1 min or until aromatic. Stir in pumpkin and orange juice and cook, stirring occasionally, for 2-3 mins. Stir in feta and almonds.
Cook bacon in a non-stick pan over medium heat for about 3-5 mins or until crisp. Remove and drain on paper towel.
To serve
Serve pumpkin salad warm with bacon pieces sprinkled over.
Serves 4 as a side dish (2 as a main).
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