I decided to share some pumpkin recipes with you.
Enjoy this season as much as you can, this is the best time of the year....it warms up the soul and its extremely romantic....I really enjoy taking pictures of the trees and the fields.
At least once every fall I go by the lake, take pictures and just meditate to clear my mind.
Roast Pumpkin Salad
■ 1.5 – 2kg butternut pumpkin, cubed 1.5cm x 1.5cm approx
■ olive oil spray
■ sea salt flakes
■ 1/2 cup pine nuts
■ 1/4 cup shredded mint
■ 30 grams fetta
Honey and Balsamic Dressing:
■ 1/4 cup honey
■ 2 tablespoons balsamic vinegar
■ 1 tablespoon olive oil
Method:
1.Preheat oven to 200°C.
2.Place pumpkin onto trays lined with baking paper.
3.Spray lightly with olive oil and crush salt flakes over the pumpkin.
4.Cook pumpkin for at least 20 minutes, before turning. Cook for another 20 – 30 minutes, until the pumpkin is starting to brown.
5.While the pumpkin is cooking either dry fry the pine nuts or brown them on a lined tray under the grill, until they are golden. Store in an airtight container if it is a while before you will use them.
6.Remove pumpkin from oven when ready and allow to cool. (As this step can be completed ahead of time, you can place pumpkin in a container in the fridge.)
7.I prefer to shred the mint and crumble the fetta at the last minute. As such I will often cook the pumpkin the night before and just add the fetta, pine nuts and mint an hour or so before we need to eat.
8.The dressing should only be added immediately prior to serving.
Dressing:
1.In a small jar add honey, vinegar and olive oil.
2.Prior to using on the salad, with the lid on the jar shake vigorously to mix.
3.Take off lid and heat in the microwave for about 15 seconds.
4.Shake vigorously again and all ingredients should combine beautifully!
Presenting Salad:
■ Arrange pumpkin neatly on a large plate. Crumble fetta, toss the mint and pine nuts across the pumpkin. Drizzle dressing across the salad and enjoy!
Happy Thanksgiving to you and your families!!!
Love E
