Roasted pumpkin, rocket, balsamic onion & parmesan

Roasted pumpkin, rocket, balsamic onion & parmesan

By
From
Alimentari
Serves
4-6
Photographer
Lauren Bamford

There's something almost dessert-like when you combine roast pumpkin and caramelised onion. Throw in salty parmesan and peppery rocket and you have a superb salad.

Ingredients

Quantity Ingredient
1 large butternut pumpkin, cut into thin wedges
100ml olive oil, plus extra for drizzling
2 red onions, quartered
250ml balsamic vinegar
4 sprigs thyme, leaves picked
2 handfuls rocket
150g pine nuts, lightly toasted
100g shaved parmigiano reggiano

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. Spread the pumkin onto the prepared tray and drizzle with a little olive oil and season with salt and pepper. Bake for 25 minutes or until tender and golden brown.
  3. Meanwhile, heat the olive oil in a heavy-based oven-proof frying pan over high heat. Add the onions and cook for 2 minutes. Add the vinegar and thyme, reduce the heat to low, season with salt and pepper, and cook for 10 minutes. Transfer the pan to the oven and bake for 15–20 minutes until tender.
  4. To serve, arrange the pumpkin wedges on a platter. Top with the roasted onions and sprinkle the rocket, pine nuts and parmesan over the top.
Tags:
alimentari
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