Zero Waste Roast Pumpkin with Chilli, Thyme & Garlic Recipe
This recipe is rated 5.0 out of 5.
Hold onto those skins and seeds! This delightfully aromatic share dish shows you how to champion all parts of your pumpkin, bringing an incredible range of textures and flavours to the final dish :)
You will need
Serves 2
- 1 whole butternut pumpkin
- 1 teaspoon garlic, grated
- 1 teaspoon long red chilli, finely chopped
- 1 bunch thyme, finely chopped
- 100g plant-based butter, melted
- 100g sea salt flakes
- 200ml vegetable oil
- 500ml white wine vinegar
- 200g sugar
- 750ml water
- 1 bunch chives, finely chopped
Recipe: Blayne Bertoncello
Directions
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Step 1
Preheat oven to 180°C fan-forced.
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Step 2
Break down the pumpkin by cutting the skin off in larger pieces, removing the seeds and separating from fleshy parts and chopping the main part of the pumpkin into 1inch x 1inch rough cubes.
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Step 3
Melt the plant-based butter in a bowl, add the chilli, garlic, chopped thyme and 2 pinches of salt.
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Step 4
Then mix the chopped pumpkin with the melted plant-based butter and herbs etc.
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Step 5
Place into either a roasting tray or ceramic roasting dish that has been lined with baking paper. Then top with more baking paper and cover the dish with foil and seal well.
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Step 6
Roast for 30–35 minutes until the pumpkin is soft, then uncover and roast for a further 10–15 mins until the pumpkin has a golden colour.
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Step 7
While the pumpkin is roasting, prepare the pickle mix by adding the water, vinegar, sugar and 50g of salt to a saucepan & bring it to a boil. Simmer for about 5 mins.
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Step 8
Chop the pumpkin skin into smaller pieces and blanch in boiling water for around 30 seconds. Strain the pumpkin skin, place it into a bowl and pour over the pickling liquid. Then set aside.
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Step 9
To make the pumpkin seed praline, simply toast the seeds in a dry pan until they start to colour, then place them into a blender while still hot, cover with vegetable oil and blend until smooth.
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Step 10
Once the pumpkin is finished roasting, sprinkle over the chopped pickled skins, then drizzle over some pumpkin seed praline and finish it off with a sprinkling of chives.
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Hot tip!
Feeling experimental? Both the pumpkin skin pickles and the praline can be stored in the fridge and used in various other dishes as you like!
Recipe: Blayne Bertoncello
