Baked Pumpkin With Lemon, Sautéed Greens, And Toasted Cumin Dressing
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
56
Spice
36
Sweetness
49
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 425°F/220°C
2
Put the pumpkin in a roasting pan with the onion and sage
3
Season and pour over the olive oil
4
Cook for around 30 minutes, or until the pumpkin is tender
5
While the pumpkin is cooking, make your dressing
6
In a small frying pan on a medium heat, toast the cumin seeds
7
This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen
8
Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil
9
Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving
10
Now, the greens
11
In a big frying pan, heat the olive oil and garlic
12
Throw in the greens and cook until tender, 5 to 10 minutes
13
Take the pumpkin out of the oven
14
Put the greens on a plate, top with the pumpkin, and cover with the dressing
15
Preheat the oven to 425°F/220°C
16
Put the pumpkin in a roasting pan with the onion and sage
17
Season and pour over the olive oil
18
Cook for around 30 minutes, or until the pumpkin is tender
19
While the pumpkin is cooking, make your dressing
20
In a small frying pan on a medium heat, toast the cumin seeds
21
This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen
22
Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil
23
Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving
24
Now, the greens
25
In a big frying pan, heat the olive oil and garlic
26
Throw in the greens and cook until tender, 5 to 10 minutes
27
Take the pumpkin out of the oven
28
Put the greens on a plate, top with the pumpkin, and cover with the dressing