Name: Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing
Yield: Makes 4 servings
Ingredients: 2 pounds/1 kg pumpkin, seeded and chopped into coarse slices; 1 large red onion, peeled and coarsely sliced; A few fresh sage leaves, coarsely torn; Salt and pepper; 2 tablespoons olive oil; 1 1/2 teaspoons cumin seeds or ground cumin; Juice of 1/2 lemon; 1 tablespoon olive oil; 1 teaspoon crème fraîche or sour cream; 2 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; A handful of Swiss chard; A handful of curly kale

Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin DressingJan Baldwin

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

Recipe information

Yield
Makes 4 servings

Ingredients

2 pounds/1 kg pumpkin, seeded and chopped into coarse slices

1 large red onion, peeled and coarsely sliced

A few fresh sage leaves, coarsely torn

Salt and pepper

2 tablespoons olive oil

For the Dressing:

1 1/2 teaspoons cumin seeds or ground cumin

Juice of 1/2 lemon

1 tablespoon olive oil

1 teaspoon crème fraîche or sour cream

For the Sautéed Greens:

2 tablespoons olive oil

1 clove garlic, peeled and finely chopped

A handful of Swiss chard

A handful of curly kale

Preparation

Step 1
Preheat the oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
Step 2
While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
Step 3
Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
Step 4
Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.

Recipes by Sophie Dahl. Reprinted with permission from Very Fond of Food: A Year in Recipes by Sophie Dahl, © 2011. Published by Ten Speed Press, a division of Random House, Inc. Sophie Dahl began her career as a model, but writing was always her first love. In 2003 she wrote an illustrated novella called The Man with the Dancing Eyes, which was a Times bestselling book. This was followed by a novel, Playing with the Grown-Ups, published to widespread praise by Bloomsbury in 2007. Dahl is a contributing editor at British Vogue. She has also written for US Vogue, Waitrose Food Illustrated magazine, the Observer, the Guardian, and the Saturday Times Magazine, among others. A devoted eater and cook, she wrote a book chronicling her misadventures with food, Miss Dahl's Voluptuous Delights, published by HarperCollins in 2009, which was her second Times bestseller. Following the success of Voluptuous Delights, Dahl wrote and presented a popular BBC2 six-part cooking series, The Delicious Miss Dahl, which aired in numberous countries all over the world. Dahl lives in England, where she continues to work on her journalism, fiction, and baking.

TagsSalad Pumpkin Squash Vegetable Onion Root Vegetable Sage Herbs & Spices Swiss Chard Leafy Greens Kale Side Starter Dinner Gluten Free Nut Free Vegetarian Oven Bake Thanksgiving Fall Cookbooks

Recipe information

Ingredients

For the Dressing:

For the Sautéed Greens:

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes