Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing
A comforting dish of roasted pumpkin and red onion with aromatic sage, served alongside sautéed Swiss chard and kale, finished with a warm cumin and lemon dressing with a touch of crème fraîche.
Ingredients
- •2 pounds pumpkin
- •1 large red onion
- •4 leaves fresh sage
- •to taste salt and pepper
- •2 tablespoons olive oil
- •1½ teaspoons cumin seeds
- •½ lemon lemon juice
- •1 tablespoon olive oil
- •1 teaspoon crème fraîche
- •2 tablespoons olive oil
- •1 clove garlic
- •1 handful Swiss chard
- •1 handful curly kale
Cooking Instructions
- 1.
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.
30 min
- 2.
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.
5 min
- 3.
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.
10 min
- 4.
Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
2 min