Roasted pumpkin with parsley, dill, tarragon & almond pesto

Roasted pumpkin with parsley, dill, tarragon & almond pesto

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

The kind of pumpkins commonly sold in the UK should only really be used for Halloween carving as they are fairly flavourless to cook with. I am always on the lookout for interesting varieties of squash – try a smaller, knobbly, strange-looking one next time and taste your way forward until you find your favourite. This dressing is a rather Scandi take on pesto – using some of our favourite herbs in place of basil and our dearest nut, almond, instead of pine nuts.

Ingredients

Quantity Ingredient
1 pumpkin or squash, such as butternut, coquina, kabocha or delicata, cut into wedges, (seeds scooped out)
4 tablespoons cold-pressed rapeseed oil or olive oil
few thyme sprigs, leaves picked
2 tablespoons blanched almonds
1 lemon, zested and juiced
1 small bunch parsley, leaves picked
1 small bunch dill, leaves picked
1 small bunch tarragon, leaves picked
1 tablespoon capers
pinch sugar
1 tablespoon sesame seeds

Method

  1. Preheat the oven to 200°C. Place the pumpkin or squash wedges on a baking sheet and drizzle over half the oil. Scatter over some thyme and season with sea salt and pepper. Roast for 30–40 minutes until soft when pierced with a knife and beginning to brown.
  2. Meanwhile, toast the almonds in a dry frying pan until golden and starting to release some of their oils. Tip onto a plate to cool.
  3. Add a little squeeze of lemon juice with the zest, most of the herbs and the remaining olive oil to a blender. Blitz until the herbs have broken up, then tip in the almonds, capers, sugar and some salt and pepper and continue to whizz, adding water if it’s too thick, until you have a paste. Arrange the pumpkin on a serving platter and drizzle with the sauce. Sprinkle with the sesame seeds and any remaining herbs and serve while still warm, or at room temperature if you prefer.
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