Roast Pumpkin Pesto Wedges

Dinner, Lunch, Salad

Autumn brings an end to warmer and longer days but it does add great colour to our trees and plates. Squash plants and in particular pumpkins are in prime condition at this time of year. I’m definitely trying to make the most of them and adding them to lots of different dishes.

A simple spoonful of pesto brings lots of flavour to any recipe and I love to experiment with different combinations. Pesto is traditionally made using pine nuts but they can be quite expensive and hard to find in shops. Hence I use nuts or seeds in my recipes. Roasting pumpkin seeds until they begin to pop make a great base for pesto. So reserve your seeds when you are carving your pumpkin to make this very tasty pesto.

This pumpkin recipe is great as a side with roast or grilled chicken or added to any salad.

Find out more great pumpkin and squash recipes here.

Serves 4.

Roast Pumpkin Pesto Wedges, Delalicious

  • 1 small pumpkin
  • 2 tbsp extra-virgin olive oil
  • 1 tsp honey
  • pinch of salt and pepper

Pumpkin Seed & Coriander Pesto:

  • 30g pumpkin seeds (reserved from the fresh pumpkin)
  • 5 tbsp extra-virgin olive oil
  • 2 cloves garlic
  • 40g coriander/mint/basil include the stalks
  • 10g parmesan
  • 1 tbsp fresh lemon juice
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin, scoop out the seeds, set the seeds aside and slice the pumpkin into half moon shaped wedges.
  3. Stir the honey, oil, salt and pepper together in the bottom of a roasting tray before adding the pumpkin.
  4. Roast in the oven for 20 minutes.
  5. Wash the seeds in a fine sieve, place in a dry frying pan over a low heat until they begin to pop.
  6. Place all the pesto ingredients excluding the olive oil in a food processor/blender or pestle and mortar. Combine until a smooth texture is formed, gradually adding the olive oil.
  7. Place the pesto in a sterilised glass jar with another layer of olive oil on top. Store in the fridge for 3 weeks.
  8. To serve: drizzle the pesto over the pumpkin wedges.

Roast Pumpkin Pesto Wedges, Delalicious

Happy cooking,

Sinéad

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Eat The Season: Pumpkin

Dinner, Lunch, Salad

Eat the season!! Autumn brings lots of colour with the trees shedding their leaves but also plenty of colourful ingredients like pumpkins and squashes to our plates.

Squash can be interchanged for pumpkin in most recipes when not in season too. Here are some of my favourite recipes and ideas for these wonderfully colourful and flavoursome vegetables.

Pumpkins, Delalicious

Soup – nothing is more comforting on a cold day that a steaming bowl of soup.

Roast – Stir pumpkin through some oil, salt and pepper and roast at 180°C for 20 minutes. Serve with a drizzle of pesto for a super quick side.

Curry – A great way to use up vegetables with this quick and easy lentil based curry.

Salad – simply add roasted chopped pumpkin or squash to any salad or follow this easy recipe.

Happy cooking,

Sinéad

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Remember to add #Delalicious to all your cooking, baking & treat making on social media posts.

Roast Pumpkin & Kale Salad

Dinner, Salad

Fuss-free dishes are my favourites; roasting vegetables is one of the easiest things to quickly add bucket loads of flavour and produce tender, melt in your mouth grub in no time!

Serves 4.

  • 1 small pumpkin
  • 1 tbsp honey
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp cinnamon
  • 1/2 cup bulgur wheat
  • 1 tsp vegetable stock
  • 1 cup water
  • 2 large handfuls kale, de-stalked
  • 1/2 tsp sea salt
  • 1 tbsp pumpkin seeds
  • 1 tbsp pomegranate seeds
  1. Preheat an oven to 180°C.
  2. Halve the pumpkin and scoop out the seeds. Slice the pumpkin into half moon shaped wedges.
  3. Wash the seeds in a fine sieve, place in a separate roasting tray and roast in the oven until crisp.
  4. Stir the honey, oil and cinnamon together in the bottom of a roasting tray before adding the pumpkin.
  5. Roast in the oven for 20 minutes.
  6. Whilst the pumpkin is roasting cook the bulgur wheat: place the bulgur, water and stock in a saucepan, cover with the lid and bring to the boil. Reduce to a simmer on the lowest heat until all the water is absorbed. Allow to cool.
  7. Roughly tear the kale with your hands and massage in the salt.
  8. To serve: mix the kale and bulgur wheat together in a serving dish, add the roasted pumpkin on top and scatter over the pumpkin and pomegranate seeds.

Spiced Pumpkin & Coconut Soup

Soup

Last year I had planned on creating all sorts of amazing things with the glut of pumpkins around Hallowe’en and then things got away from me. So this year, I made sure I got in there early to create some very tasty creations. This soup is full of gentle, soothing spices that will give your immune system a good boost and warm you from the inside out on these cold Autumnal days. Substitute sweet potato or butternut squash when pumpkin is out of season.

  • 3 tsp coconut oil
  • 1 medium pumpkin
  • 1 tsp turmeric
  • 1 tsp cardamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 2 medium onions, diced
  • 3 cloves garlic, minced
  • 1 litre hot vegetable stock
  1. Preheat an oven to 180°.
  2. Melt 2 teaspoons of coconut oil in a large roasting tray.
  3. Prepare the pumpkin by slicing off the top and tail to create a flat level surface to work off so that the pumpkin doesn’t end up rolling everywhere on you. Then slice the remaining skin off. Cut in half and spoon out all the seeds and hairy bits.
  4. Chop the pumpkin flesh into chunks, add to the roasting tray with all the spices and mix thoroughly.
  5. Roast for 25-30 minutes or until soft through.
  6. Melt 1 teaspoon of coconut oil in a large saucepan over a medium heat. Add the onion and garlic and saute until the onion is translucent.IMG_1761
  7. Add the roasted pumpkin and vegetable stock. Bring to a boil and reduce to a simmer continuing to cook for 15 minutes.
  8. Blend until smooth.

Squash, Broccoli & Chicken Lentil Curry

Dinner, Lunch

This is a perfect dish to banish the winter wind & rain, full of warming spices & slow-release carbohydrates. The curry base is a lentil dahl that can be enjoyed on its own aswell. Prepare the curry over the weekend to keep you going all week or have on stand-by in the freezer.

  • coconut oil
  • 1 onion
  • 2 celery stalks
  • 1 tsp turmeric
  • 2 tsap ground cumin
  • 2 tsp black mustard seeds
  • juice of 1 lemon
  • 250g split red lentils
  • 1 tsp vegetable stock
  • 1 litre water
  • 1 head of broccoli
  • 1 medium butternut squash, peeled & cubed
  • 4 chicken fillets
  • 2 tbsp creme fraiche
  • Flaked almonds & coriander to serve
  1. For the dahl base: Heat a tsp coconut oil over a medium heat in a large pan. Add the thinly sliced celery and diced onion to the heated oil. When the leek has softened add in the spices and cook for 5 minutes.
  2. Add the lemon juice and lift the spices from the bottom of the pan. 
  3. Stir through the lentils, stock and water. Bring to a boil and reduce to a simmer for 20-30 minutes until the lentils are cooked through and the mixture has thickened. 
  4. Blitz the dahl with a hand-held blender until smooth.
  5. Divide the broccoli into florets and add to the dahl base with the squash and . Continue to simmer over a low heat for another 20 mins until the squash is cooked through. 
  6. Cut the chicken into portions and brown on a pan. Add to the curry for the last 10 mins of cooking to ensure cooked through.
  7. Stir through the creme fracihe before serving.
  8. Garnish with flaked almonds and chopped coriander.