Baked Pumpkin With Lemon Sautéed Greens And Toasted Cumin Dressing Recipes

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

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.

SAUTEED GREENS WITH LEMON

Steps:

• In a large skillet, heat the oil over medium high heat. Add the garlic and cook for 30 seconds. Stir in the greens and cover. Cook for about 1 minute or until they are just wilted. Sprinkle with lemon juice and season with salt and pepper. Serve immediately.

OVEN ROASTED PUMPKIN SALAD WITH CITRUS DRESSING

Steps:

• Preheat oven to 220 degrees C.
• Combine pumpkin, oil, salt and pepper and place on baking tray.
• Roast for 25-30 minutes until tender.
• Remove from oven, place in bowl and allow to cool slightly.
• Stir-fry the red pepper until cooked and add to the pumpkin in the bowl.
• Combine all the dressing ingredients, except the herbs.
• Add the dressing, herbs and rocket to the pumpkin and toss well.
• Place in the serving bowl or on individual dishes.
• Garnish with the cucumber ribbons and cashew nuts.
• Serve warm or cold.

ROASTED PUMPKIN SALAD WITH ORANGE DRESSING

Steps:

• Preheat oven to 350°. Peel and cut pumpkin into 1-in. cubes, reserving the seeds. Place pumpkin cubes in a large bowl. Toss with 1/4 cup oil, 1/4 cup honey, 1/2 teaspoon salt and 1/8 teaspoon pepper. Place pumpkin in a greased 15x10x1-in. baking pan; bake until tender, 30-35 minutes., Place seeds on a baking sheet; bake until golden brown, 8-10 minutes., Place orange juice, vinegar, shallot, garlic, orange zest and the remaining 2 tablespoons honey in a small saucepan. Bring to a boil; cook until liquid is reduced by half, 15-20 minutes. Strain into a small bowl. Gradually whisk in remaining 6 tablespoons oil, 1/4 teaspoon salt and 1/8 teaspoon pepper until blended., In a large bowl, combine arugula, apricots, cranberries and roasted pumpkin. Sprinkle with goat cheese and pumpkin seeds. Drizzle with dressing before serving.

ROASTED HERBED PUMPKIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
• Bake in the preheated oven until soft, about 30 minutes.

BAKED PUMPKIN SEEDS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix pumpkin seeds, oil, and ranch dressing mix together in a bowl until seeds are evenly coated; spread onto a baking sheet.
• Bake in the preheated oven until seeds are lightly browned, about 10 minutes.