Recipe: Roast Delica Pumpkin
Roast Delica Pumpkin, Spiced Carrot Puree, Baked Feta with Hazelnut Oregano Dressing
You can’t go wrong with any recipe that involves roast pumpkin during autumn! The nights are drawing in, the air’s turned cold and this seasonal produce is abundant – here’s one of our favourite ways to cook it.
Serves 6 as a Main Course
Ingredients
Delica Pumpkin x 1
Feta x 200g
Kale, leaves removed x 1 bunch
For the Spiced Carrot Purée
Carrots, washed and thinly sliced x 500g
Banana Shallot, thinly sliced x 2
Garlic Cloves, crushed x 2
Tomato Puree x 1tsp
Tandori Spice Mix x ½ tsp
Cumin Ground x 1 tsp
Veg Stock x 2 litres
Cooking Olive Oil x 3tbsp
Roughly Chopped Hazelnuts x 100g
Oregano leaves, finely chopped x 20g
Basil Leaves and Stalks, finely sliced x 20g
Confit Garlic, crushed x 2 cloves (or 1 fresh garlic clove)
Lemon, zest and juice x 1
Olive Oil x 2 tbsp
Sea Salt to taste
How to
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Start by making the spiced carrot purée, sweat the shallots with a little oil and salt in a saucepan, on a medium heat for 10-15 minutes. Once translucent, add in the carrots and turn the heat up a little. Allow the carrots and shallots to caramelised before adding in the garlic, tomato paste and spices, cook out for 2 minutes, stirring continuously. Add in the veg stock and bring to a simmer. Cool until carrots are soft all the way through.
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Pre-heat the oven to 180C Fan.
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Meanwhile, wash the outside of the delica pumpkin and cut into quarters down the middle. Scoop out the seeds, these can be washed and roasted with spices as a snack or served as garnish. Then, cut each quarter into 3 wedges, dress with olive oil and sea salt and lay on a non-stick baking tray. Roast for 15-20 minutes until the flesh is soft but they hold their shape and don’t break. These can be done in advance and flashed through the oven for 8 minutes to heat up again.
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To make the Hazelnut and Oregano Dressing, heat a large frying pan with a little olive oil, add in the chopped hazelnuts and oregano and heat gently until the hazelnuts are golden and the oregano is fragrant. Remove from the pan and allow to cool. Once cool, add in the garlic, lemon juice, basil, salt to taste and more olive oil to dress if needed.
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When you are ready to blend the carrot purée, drain off the liquid but reserve so that you can add back in what you need. Place the carrot in a jug blender and blend until smooth, add in a little of the cooking liquid if you need but keep it nice and thick. Once blended taste and check seasoning, add sea salt to taste. Keep warm while you finish off the rest of the dish.
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Crumble the feta into a small non-stick baking tray and put under the grill until melted, bubbling and golden on top.
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Bring a pan of salted water to the boil and blanch the kale for 2 minutes and drain.
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To plate, spoon 2 large spoons of purée on the bottom of each plate, top with 2 wedges of the roast pumpkin, a little of the baked feta, kale and drizzle with the hazelnut and oregano dressing.
Interested in other pumpkin recipes? Why not try one of our zero-waste recipes…
