Though butternuts and other pumpkin is available year-round and we know it’s a good keeper, it’s fabulous to have it fresh out of the garden too.
Serves 2-4
1 butternut pumpkin
2 tbsps olive oil
1 tsp smoked paprika
2-3 chorizo sausages
2 spring onions, cut into 5cm lengths
Salt & pepper to season
Handful fresh coriander
Dressing:
½ cup yoghurt or sour cream
1 tbsp pomegranate molasses
Squeeze of lemon juice
Heat oven to 200 C. Line a shallow roasting dish with baking paper.
Halve butternut, scoop seeds and cut each half into 3-4 slices. Lay in dish and drizzle over oil and paprika, toss to coat and arrange in a single layer. Pinch out sausage meat from casings into walnut-sized balls and add these to dish. Scatter over spring onions and season with salt and pepper. Roast for 30-40 minutes or until butternut is soft and golden.
Whisk together dressing ingredients.
Serve with a handful of fresh coriander and drizzle in dressing.
Nici’s notes:
Butternut has quite thin skin and once roasted it’s fine to eat.
Substitute the chorizo for chunks of bacon, adding it when pumpkin begins to soften. LISTEN TO AUDIO ABOVE
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