Roasted pumpkin with shallot vinaigrette
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- Prep Time15 min
- Total Time15 min
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
1 small sugar pumpkin, about 1 kg
3 tbsp olive oil
Generous pinches cayenne pepper
Generous pinches salt
1 tbsp red-wine vinegar
1 shallot, finely chopped
Pinch pepper
2 tbsp dried cranberries
2 tbsp coarsely chopped hazelnuts
Instructions
Preheat oven to 450F (230C). Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then slice pumpkin into large finger-size wedges. Place on a baking sheet. Drizzle with about 1 tbsp (15 mL) olive oil. Sprinkle with cayenne and salt. Stir to evenly coat. Roast in centre of oven, stirring a couple of times, until pumpkin is tender, 20 to 25 min.
Meanwhile, whisk 2 tbsp (30 mL) oil with vinegar, shallot and pinches of salt and pepper. Arrange pumpkin on a platter. Drizzle with dressing and sprinkle with cranberries and nuts. First-rate with roast pork, chicken or prime rib.
Nutrition (per serving)
Calories 135, Protein 1g, Carbohydrates 9g, Fat 11g, Fibre 2g, Sodium 2mg.
A little tart, a little sweet, a little crunchy - this side dish has it all.
