Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

这是完美的服务和奎奴亚藜或野生rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

Ingredients

Makes 4 servings

2 pounds/1 kg pumpkin, seeded and chopped into coarse slices

1 large red onion, peeled and coarsely sliced

A few fresh sage leaves, coarsely torn

Salt and pepper

2 tablespoons olive oil

For the Dressing:

1 1/2 teaspoons cumin seeds or ground cumin

Juice of 1/2 lemon

1 tablespoon olive oil

1 teaspoon crème fraîche or sour cream

For the Sautéed Greens:

2 tablespoons olive oil

1 clove garlic, peeled and finely chopped

A handful of Swiss chard

A handful of curly kale

Step 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.
Step 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.
Step 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.
Step 4
Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.

Recipes by Sophie Dahl. Reprinted with permission fromVery Fond of Food: A Year in Recipesby Sophie Dahl, © 2011. Published by Ten Speed Press, a division of Random House, Inc.Sophie Dahlbegan her career as a model, but writing was always her first love. In 2003 she wrote an illustrated novella calledThe Man with the Dancing Eyes, which was aTimesbestselling book. This was followed by a novel,Playing with the Grown-Ups, published to widespread praise by Bloomsbury in 2007. Dahl is a contributing editor at BritishVogue. She has also written for USVogue,Waitrose Food Illustratedmagazine, theObserver, theGuardian, and theSaturday Times Magazine, among others. A devoted eater and cook, she wrote a book chronicling her misadventures with food,Miss Dahl's Voluptuous Delights, published by HarperCollins in 2009, which was her secondTimesbestseller. Following the success ofVoluptuous Delights, Dahl wrote and presented a popular BBC2 six-part cooking series,The Delicious Miss Dahl, which aired in numberous countries all over the world. Dahl lives in England, where she continues to work on her journalism, fiction, and baking.

Sign InorSubscribe
to leave a Rating or Review

How would you rate Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing?

Leave a Review

Reviews (2)

Really delightful and easy. We don't usually like pumpkin dishes, but I would totally make this again. Made more greens than the recipe suggested, and I'd make even more - the pumpkin and dressing are strongly flavored - the kale balances it. I meant to make some grains to go with, but forgot. I actually didn't miss them - so long as there's enough kale.
- Laura
- Amsterdam
- 11/9/2021
made this as directed with the exception of using yoghurt in the dressing and arugula for the greens, as that is what I had on hand. used some winter squash pumpkin shaped thing from the CSA. the dressing is easy and amazing. had not tried toasting cumin seed in the past and was pleased with the result. served it over the quinoa from the Moroccan winter squash stew for some protein and I think helped balance the sweetness. Based on that recipe, i added some mint to the pumpkin prior to serving. leftovers were ok
- Anonymous
- vancouver wa
- 1/7/2013

Ingredients

For the Dressing:

For the Sautéed Greens:

Step 1

Step 2

Step 3

Step 4

Reviews (2)