pumpkin walnut recipe
© Lots of Veggie! Hugh Fearnley
1 February 2024
25 Januari 2026

Recipe: Oven-baked pumpkin with walnut salad

In the cookbook Lots of Veggie Hugh Fearnley-Whittingstall's cookbook is all about creating delicious dishes with... lots of veggies. The cookbook features 100 delicious seasonal recipes, each one delicious and surprising. This pumpkin recipe is no exception. The recipe teaches you how to prepare the pumpkin two ways: pureed and baked in wedges. Not only delicious, but it also looks stunning when served. Happy cooking!

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Recipe: Pumpkin with walnuts

Suitable for: 4
You need:
1 kg pumpkin, such as butternut squash or Crown Prince
1 medium onion, halved, sliced ​​into rings
4 cloves garlic, peeled, left whole
1 medium red chili pepper, deseeded, coarsely chopped
Needles from a large sprig of rosemary
3 tbsp olive oil
100 g walnuts
1 tbsp balsamic vinegar, plus extra for topping
About 100 g arugula
Sea salt and black pepper

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Pumpkin with walnuts recipe: How to make it

  1. Preheat the oven to 190°C/gas mark 5.
  2. Cut the pumpkin in half, scoop out the seeds and peel one half (you will use this half to make the puree later). Cut each pumpkin into wedges that are about 3 cm wide on the outside and place them in a large roasting pan.
  3. Sprinkle the onion over the squash, followed by the garlic, chili, and rosemary. Drizzle with olive oil, season with salt and pepper, and toss everything together. Bake for 45 minutes. Sprinkle with the walnuts and bake for about 8 minutes, or until the walnuts are nicely browned.
  4. Remove the pumpkin pieces from the roasting pan and place them in a large measuring cup suitable for an immersion blender, or in a food processor. Add about half of the sautéed onion, garlic, chili pepper, rosemary, and walnuts. Pour in the balsamic vinegar and blend until you have a thick, coarse purée. Taste and adjust the consistency if necessary.
    extra salt and pepper is needed.
  5. Spoon the pumpkin puree onto preheated plates, top with the roasted pumpkin slices and spoon over all the seasonings from the roasting pan.
  6. Sprinkle with the arugula, salt, and pepper, and add a few drops of balsamic vinegar. Serve immediately with light grains like quinoa.

Have you got the taste and do you want to make more delicious recipes from it? Lots of Veggie CookbookThe cookbook from Becht Publishers can be ordered online!

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Very much veggie cookbook

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