Roast Hokkaido Salad with Cranberries and Pepitas

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

A delicious way to enjoy hokkaido as roasting brings out the inherent sweetness of pumpkin. It's super-easy to make and tastes very good. You can serve this as a side, scattered with your favourite greens or herbs, or paired with some chickpeas for a meat free meal.

1.5 kg Hokkaido pumpkin, cut into 8 wedges 70 g dried cranberries 30 g Pepitas, coarsely chopped 50 g Arugula Fresh parsley leaves Sea salt

2 tbsp Maple syrup 1 tbsp Olive oil 1 tbsp Lemon juice 1 tsp Smoked paprika 1 Garlic clove, crushed 1 tbsp Ginger root, peeled and thinly sliced

1. Wash the hokkaido pumpkin. Cut in half and scoop out the seeds and fibres. Cut each half into 4 or 5 wedges. Preheat oven to 220C/430F.
   
2. Place the pumpkin wedges in a baking pan. Season lightly. Combine maple syrup, olive oil, lemon juice, paprika, garlic and ginger in a bowl. Drizzle over pumpkin wedges. Roast for 30-35 minutes until tender.
   
3. Add the cranberries and pepitas to the pan and roast for a further 5 minutes. Transfer to a serving platter. Scatter over the arugula and parsley.

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Share this post