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Roasted pumpkin with shallot vinaigrette

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 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 1g, Carbohydrates 9g, Fat 11g, Fibre 2g, Sodium 2mg.

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

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