Picked up a whole pumpkin this week for $2. Been looking at it, trying to summon the energy to hack the thing up. I have heard of people roasting it whole and scooping out the flesh afterwards, but I had a nice tray of caramelized chunks in mind, so baking it whole didn’t seem like a good plan. Got Jake to chop it and we were away. Roasted with whole garlic gloves, whole chillies (frankly just wanted to use some up and was intrigued as to whether roasting would make them hotter or mellow them out …mellowed them on this occasion, but chillies are like kids – you can’t expect consistent behaviour. ) Covered in rosemary leaves, from the garden, rubbed in olive oil (the olive oil stops the rosemary burning) coarse sea salt and pepper. Oh, and a big chopped beetroot.
Covered a large plate with chopped cos lettuce, shaved courgette and slivers of pear. Piled on about a third of the pumpkin (the rest will be soup for tomorrow) and everything ele from the roasting tray – crumbled over some goat feta, and dressed with more olive oil, apple cider vinegar and lemon juice.
