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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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 2 people
Author: Lena

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.