Pumpkin Recipe by an Aussie chef Bill Granger
Ingredients
2 red onions, unpeeled, quartered
800g/1lb 12oz pumpkin or squash, unpeeled, cut into wedges
½ tsp red chilli flakes
3 tbsp extra virgin olive oil
sea salt
For the dressing
80ml/2½fl oz honey
80ml/2½fl oz red wine vinegar
large handful fresh mint leaves, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put the onion, pumpkin or squash, red chilli flakes, olive oil and salt in a large roasting tray and toss well to coat the vegetables with the oil. Roast for 40-45 minutes until the pumpkin is soft and golden.
3. For the dressing, put the honey and red wine vinegar in a small saucepan and bring to the boil. Lower the heat and simmer for five minutes.
4. To serve, put the pumpkin and onion in a serving dish, drizzle with the honey dressing and sprinkle with mint leaves.
2 red onions, unpeeled, quartered
800g/1lb 12oz pumpkin or squash, unpeeled, cut into wedges
½ tsp red chilli flakes
3 tbsp extra virgin olive oil
sea salt
For the dressing
80ml/2½fl oz honey
80ml/2½fl oz red wine vinegar
large handful fresh mint leaves, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Put the onion, pumpkin or squash, red chilli flakes, olive oil and salt in a large roasting tray and toss well to coat the vegetables with the oil. Roast for 40-45 minutes until the pumpkin is soft and golden.
3. For the dressing, put the honey and red wine vinegar in a small saucepan and bring to the boil. Lower the heat and simmer for five minutes.
4. To serve, put the pumpkin and onion in a serving dish, drizzle with the honey dressing and sprinkle with mint leaves.
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