An easy dish, and one that can be prepared ahead of time if you prefer to serve it as a salad at room temperature. This roasted pumpkin can be cooked it outdoors for that lovely smoky flavour, but it’s in no way essential.
Ingredients (serves 6)
- 1 medium pumpkin or winter squash (about 2 ¾–3 ¼ pounds)
- 2 tablespoons olive oil
- ½ cup walnuts, chopped
- ½ cup loosely packed flat-leaf parsley, chopped
- 1 garlic clove, finely chopped
- A pinch of red pepper flakes (to taste)
- 7 tablespoons olive oil (just under ½ cup)
- Juice and zest of 1 large orange
- Salt, to taste
The Homes & Gardens method
- In a bowl, combine the walnuts, parsley, garlic, red pepper flakes, olive oil, orange juice, and orange zest.
- Season with salt to taste. Set aside.
- Preheat your oven broiler to medium-high, or heat a grill until the flames die down and the coals/wood are glowing and ashy.
- Wash the pumpkin or squash. Cut in half, scoop out the seeds (no need to peel), and slice into ½-inch thick slices. This culinary scoop and scraper from Amazon will help.
- Toss the slices with olive oil and season with salt and pepper.
- On the grill (preferred): Place the slices directly on one of the best grills. Cook, turning every 2 minutes, until nicely charred and tender.
- In the oven: Arrange slices on a baking sheet and broil until charred on both sides and cooked through.
- Arrange the squash slices on a serving platter (we like this large stoneware oval serving platter from Crate & Barrel). Spoon some of the dressing over the top.
- Serve the rest of the dressing on the side – it also pairs beautifully with our rolled pork belly.
This is the perfect time of year to cook up seasonal squash so if you have a glut of fall produce and want more ideas of how to cook them, take a look at these pumpkin recipes for some harvest inspiration.
