Roasted pumpkin with shallot vinaigrette

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PREP TIME

15 min

Makes

4 servings

* PLUS Roasting Time: 20 minutes
Roasted pumpkin with shallot vinaigrette

© Royalty-Free/Masterfile

Ingredients

  • 1 small sugar pumpkin , about 1 kg
  • 3 tbsp olive oil
  • Generous pinches cayenne pepper
  • Generous pinches salt
  • 1 tbsp red-wine vinegar
  • 1 shallot , finely chopped
  • Pinch pepper
  • 2 tbsp dried cranberries
  • 2 tbsp coarsely chopped hazelnuts

Instructions

  • Preheat oven to 450F (230C). Cut pumpkin into quarters. (Microwaving on high 2 min makes this easier.) Scoop out stringy pulp and seeds, then discard. Peel, then slice pumpkin into large finger-size wedges. Place on a baking sheet. Drizzle with about 1 tbsp (15 mL) olive oil. Sprinkle with cayenne and salt. Stir to evenly coat. Roast in centre of oven, stirring a couple of times, until pumpkin is tender, 20 to 25 min.
  • Meanwhile, whisk 2 tbsp (30 mL) oil with vinegar, shallot and pinches of salt and pepper. Arrange pumpkin on a platter. Drizzle with dressing and sprinkle with cranberries and nuts. First-rate with roast pork, chicken or prime rib.

Nutrition (per serving)

  • Calories
  • 135,
  • Protein
  • 1 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 11 g,
  • Fibre
  • 2 g,
  • Sodium
  • 2 mg.

A little tart, a little sweet, a little crunchy – this side dish has it all.

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