Autumn is the season for pumpkins and nuts so here I’m combining them both to bring you this incredible dish! Serve it as a main course or as a side to go with a chop, some roast lamb or a piece of grilled salmon. It’s lovely!



Ingredients:

3-6 wedges of pumpkin, skin on

2 tablespoons olive oil + extra

1 teaspoon sea salt

Decent pinch freshly ground black pepper

¼ cup of sour cream

Juice from half an orange or lemon

¼ cup toasted seeds and nut (I used sunflower and pumpkin seeds + almonds)

2 tablespoons pomegranate molasses or honey  



Method:
Preheat the oven to 180 C. Line a tray with baking paper.
Brush pumpkin with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until tender and browned a little.
Whisk sour cream with orange juice and an extra splash of olive oil. Spoon half of this dressing onto a serving plate.
To serve, place pumpkin onto sour cream base, sprinkle over plenty of the seed/nut mix and then drizzle over the remaining sour cream dressing. Top with pomegranate molasses or honey, serve and enjoy!



Variations:
Add a tsp of mustard to the sour cream.
Scatter over fresh parsley or coriander leaves to serve.
Use hazelnuts or walnuts.
Mix cashew butter, lime, sesame oil and chilli flakes to make a different creamy dressing.
Add some juicy grapes to the final dish.
In the final 15 minutes, roast some button mushrooms (toss with oil first) with the pumpkin.

Autumn is the season for pumpkins and nuts so here I’m combining them both to bring you this incredible dish! Serve it as a main course or as a side to go with a chop, some roast lamb or a piece of grilled salmon. It’s lovely!
 
Ingredients:
3-6 wedges of pumpkin, skin on
2 tablespoons olive oil + extra
1 teaspoon sea salt
Decent pinch freshly ground black pepper
¼ cup of sour cream
Juice from half an orange or lemon
¼ cup toasted seeds and nut (I used sunflower and pumpkin seeds + almonds)
2 tablespoons pomegranate molasses or honey  
 
Method:
<ol>
<li>Preheat the oven to 180 C. Line a tray with baking paper.</li>
<li>Brush pumpkin with olive oil and sprinkle with salt and pepper. Bake for 40-50 minutes until tender and browned a little.</li>
<li>Whisk sour cream with orange juice and an extra splash of olive oil. Spoon half of this dressing onto a serving plate.</li>
<li>To serve, place pumpkin onto sour cream base, sprinkle over plenty of the seed/nut mix and then drizzle over the remaining sour cream dressing. Top with pomegranate molasses or honey, serve and enjoy!</li>
</ol>
 
Variations:
<ul>
<li>Add a tsp of mustard to the sour cream.</li>
<li>Scatter over fresh parsley or coriander leaves to serve.</li>
<li>Use hazelnuts or walnuts.</li>
<li>Mix cashew butter, lime, sesame oil and chilli flakes to make a different creamy dressing.</li>
<li>Add some juicy grapes to the final dish.</li>
<li>In the final 15 minutes, roast some button mushrooms (toss with oil first) with the pumpkin.</li>
</ul>

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.

News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB. News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?

Jack Tame’s crisp perspective, style and enthusiasm makes for refreshing and entertaining Saturday morning radio on Newstalk ZB.News, sport, books, music, gardens and celebrities – what better way to spend your Saturdays?