This got the “ding” from Meredith at lunch today.
Spotted in “Jamie’s Italy“–Jamie Oliver’s lively and loving tour of the peninsula–it offers a twist on roasted pumpkin by including fresh sage, cinnamon and a hint of heat in the mix.
It is simplicity itself.
a small pumpkin–sliced in half and seeds removed
1 small cinnamon stick–split into smaller–not too small–lengths
1 small chili–chopped
a good handful of fresh sage–chopped roughly
2 tbsp olive oil
salt and pepper
- Heat the oven to 220C/430F
- Slice the pumpkin carefully into smallish crescents
- Add them to a large bowl
- Add the sage, chili and olive oil to a mortar and pound gently to release the flavors
- Add the cinnamon pieces and mix them in thoroughly without allowing them to break up too much
- Add this mix to the large bowl and season well with salt and pepper
- Turn it all over to coat the pumpkin boats
- Arrange the boats in a shallow, oven-proof pan
- Roast in the upper part of the hot oven for about 20-30 minutes–the time it takes to cook them to tender depends on the thickness of the pumpkin pieces
- Check after 15 minutes for doneness
- They should develop a pleasing seared look
We ate them with magret de canard (duck breast) to welcome in the New Year on a spectacularly beautiful winter’s day.
Also spectacular is the walnut and garlic sauce, nestling in there.
(The recipe for this sauce is in Delicious Dishes for Diabetics.)
All good wishes to everyone everywhere for a healthy, happy New Year!