Baked Pumpkin With Lemon Sautéed Greens And Toasted Cumin Dressing Recipes

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BAKED PUMPKIN WITH LEMON, SAUTéED GREENS, AND TOASTED CUMIN DRESSING



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

Provided by Sophie Dahl

Categories     Leafy Green     Side     Bake     Vegetarian     Kale     Squash     Pumpkin     Fall     Winter     Chard     Lemon Juice     Cumin     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

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.

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