Roasted Pumpkin with sage pesto and raisins
Pumpkin baked in the oven is the perfect autumn dish – healthy, quick and delicious. Especially when served with aromatic pesto, almonds and raisins.
Why you should make this recipe:
- made from simple ingredients
- vegan, gluten-free, soy-free
- prepared in few minutes
- healthy with lots of vegetables and healthy fats
- seasonal and regional in autumn
- serve the oven pumpkin with quinoa or rice for a complete, filling meal
Make your own vegan pesto
- Herbs or leafy greens are the base for every pesto
- Garlic cloves, salt and pepper to taste
- Olive oil to make the pesto nice and creamy
- Yeast flakes replace the tangy flavour of parmesan cheese
- Nuts of your choice for the special chick
Zero Waste – use the whole pumpkin
Cooking without unnecessary rubbish – this is probably one of the most important topics that we should be working on nowadays (of course apart from the vegan lifestyle). Almost one third of all food produced worldwide is thrown away every year, about 1.3 billion tonnes. In Europe and North America, an average of 95 -115 kilo food is thrown away per person every year (source: wien. gv. at).
So how can we use as much of our food as possible? With the pumpkin it’s pretty easy. The skin of the hokkaido pumpkin is great to eat, and even the seeds can be prepared easily: Wash them in water and bake them in the oven with lots of spices. This roasted pumpkin seeds work perfect as a healthy snack.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Roasted Pumpkin with sage pesto and raisins
Ingredients
Roasted Pumpkin
- ½ hokkaido pumpkin
- 3 garlic cloves
- 2 bay leafs
- 1 tsp salt
- ½ tsp paprika powder sweet
- pepper and nutmeg to taste
- 2 tbsp olive oil
- raisins and chopped almond for garnish
Sage Pesto
- 15 g sage leafs
- 5 g parsley
- 5 tbsp olive oil
- 1 garlic clove
- 2 tbsp nutritional yeast
- salt and pepper to taste
- 50 g almonds
Instructions
- Preheat the oven to 200 degrees Celsius or 392 degrees Fahrenheit.
- Wash the hokkaido pumpkin and put the seeds in a bowl with water. Cut the pulp with the peel into wedges and place them on a baking tray. Wash the pumpkin seeds in water and separate them from the fine threads. Add the seeds to the baking tray, season everything with the spices, mix well and bake the pumpkin in the oven for 20 minutes.
- Meanwhile, prepare the sage pesto: add all the ingredients to a blender and blend them. Stop over and over again to scratch down the food from the sides. Slowly add 50 ml of water or more olive oil until a creamy pesto is formed.
- Remove the roasted pumpkin from the oven and serve it with the sage pesto, chopped almonds, roasted pumpkin seeds and raisins.
More healthy meals baked in the oven:
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