Spring/summer in South Africa is the perfect time to harvest many types of pumpkin. Celebrate the variety we have access to by making our nutty, zingy, fresh and umami roasted pumpkin dish. Whole pumpkin is roasted to bring out its nutty, sweet flavours and is then paired with a creamy, zingy créme fraîche horseradish and a herbaceous, umami mint salsa.
Preheat the oven to 200°C. Line a large oven tray with baking paper. Wash the pumpkin. Cut into 5cm thick wedges with skin on. Place pumpkin wedges and oil in a large bowl. Season generously. Massage oil and seasoning onto each piece of pumpkin. Transfer to the oven tray, standing the wedges upright. Roast pumpkin for 50 minutes or until tender. Meanwhile, make horseradish cream and mint salsa. For the Horseradish cream Place ingredients in a small bowl; season with salt. Stir gently to combine. Transfer to a serving bowl. Refrigerate until required. For the Mint salsa Pulse ingredients in a food processor until a chunky consistency forms. Season if required. Transfer to a serving bowl. Seve pumpkin wedges hot or room temperature with horseradish cream and mint salsa.Roast pumpkin with horseradish and mint salsa
Ingredients
Instructions
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Also See: Roast pumpkin with rosemary crumble
Roast pumpkin with rosemary crumble
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.