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Friday, 8 March 2013

Walnut Roasted Squash

Tom today!

My housemate James is a proper bargain hunter, and recently he found us an offer to get four veg boxes (from the riverford company) for 20 pounds. As a result we've had a nice variety of vegetables we've been trying out new recipes with. This is a variation on a recipe I make quite a lot with roasts. Here I've really extended the Asian flavours, and the walnuts and pumpkin mix well.

Ingredients (serves 4 as a main or around 6 as a side dish):

1 Japanese Pumpkin
3 cloves Garlic
1 Red Chili
1 tbsp Sesame Seeds
4 tbsp Soy Sauce
2 tbsp Sake
3 tbsp Olive oil
120g Walnuts
Salt and Pepper (around a tsp of each)
1 tsp Nutmeg
1 tbsp Sea flakes
1/2 Red onion


Preheat the oven to 200 degrees Celsius
Peel the pumpkin, then halve it and scoop out the seeds (I find it much easier to do in that order)
Chop into 1 cm chunks
Dice the garlic and chili finely
Crush the walnuts and slice the onion roughly
Throw everything in a roasting tin
Add the oil, sake, seeds, soy sauce and spices
Season to taste
Toss everything to mix and coat it all
Bake until the pumpkin is soft - around 35 mins
(If you find that quite a lot of liquid is coming out, you might like to turn the oven up for the last 15 minutes to boil off the liquid and crisp up the pumpkin slightly)

This is quite a simple recipe, and goes really tasty with the sweetness of the raisins in the baked cabbage recipe (link). Hope you enjoy it!

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