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Roast Pumpkin and Pistachio Gremolata

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© 2021 | http://angiesrecipes.blogspot.com




© 2021 | http://angiesrecipes.blogspot.com


Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.

Pistachio Gremolata
  • 1-1.2 kg Pumpkin, deseeded, skin on and cut into 2-3cm wedges
  • 10 Garlic cloves, unpeeled
  • 3 tbsp Olive oil
  • 2 tbsp Red-wine vinegar
  • Salt and black pepper
  • 300 g Greek-style yoghurt, to serve
  • 20 g Parsley
  • 2 tsp Aleppo pepper (or chilli flakes)
  • 30 g Shelled pistachios, roughly chopped
  • 50 g Breadcrumbs
  • Zest of 1 organic lemon
  • 1 tbsp Runny honey
  • 3 tbsp extra-virgin olive oil, plus extra for serving
  • Salt and black pepper
  1. Preheat the oven to 190C/375F. Put the pumpkin wedges into a large baking tray, add the garlic cloves, olive oil, vinegar and salt and pepper, then toss until evenly coated. Roast for 35-40 minutes, until the pumpkin is soft and golden around the edges.
  2. For the gremolata, roughly chop the parsley, chilli and pistachios, and put in a bowl with the remaining gremolata ingredients. Mix until everything is coated in the olive oil and honey.
  3. Remove the tray from the oven and sprinkle the gremolata evenly over the pumpkin. Return the tray to the oven and roast for a further 10 minutes, until the pumpkin is soft and the breadcrumbs are golden.
  4. When cool enough to handle, squeeze out the soft garlic flesh from the bulb and mix into the Greek-style yoghurt.
  5. Spread the garlic flavoured Greek yoghurt on serving plates and top with a final drizzle of extra-virgin olive oil. Arrange the roasted pumpkin wedges over and enjoy!

© 2021 | http://angiesrecipes.blogspot.com



© 2021 | http://angiesrecipes.blogspot.com




53 comments:

Brian 6/10/21 00:46

Pistachios and pumpkin, yum!

[Reply]
babYpose 6/10/21 01:26

Healthy fix look marvellous, love pumpkin and pistachios, delicious.

[Reply]
J.P. Alexander 6/10/21 01:59

Se ve muy rico nunca he combinado así la calabaza. Lo probare, gracias por la receta. Te mando un beso

[Reply]
Tom 6/10/21 01:59

...pumpkin is a wonderful taste of the season.

[Reply]
Margaret D 6/10/21 02:54

Looks amazing bet it tastes good too.

[Reply]
tigerfish 6/10/21 03:10

Yay, it's pumpkin season! Love that pistachio gremolata adding the nice added crunch.

[Reply]
Kelly | Foodtasia 6/10/21 04:15

Such lovely flavors, Angie! The pistachio gremolate sounds wonderful!

[Reply]
Rose world 6/10/21 04:23

I started to enjoy eating pumpkin not long ago. When I tasted a friend's homemade creamy pumpkin soup, I fall in love with it!! I still not comfortable cooking pumpkin although done it once. I will usually take pumpkin dishes if I come upon it in Chinese economy rice.

[Reply]
Nancy Chan 6/10/21 05:42

Looks good and delicious. I love pistachio and pumpkin.

[Reply]
Graciela Bacino 6/10/21 06:29

Delicacy and refined delight.
Thanks Angie!!

[Reply]
Yvonne @ Fiction Books Reviews 6/10/21 07:42

Another great flavour combination and your presentation is amazing too!

I would never have thought of garlic flavoured yoghurt and when you said 10 cloves in the recipe, I did wonder what you were going to do with it all!

I did have to check out what the 'official' definition of 'Gremolata' is, as I hadn't come across it before. Sounds like a versatile mixture which could be used in many different recipes.

Lovely post :)

[Reply]
Lola Martínez 6/10/21 07:48

Si por algo me gusta el otoño, es por sus productos, el mejor la calabaza. Yo utilizo la que aquí llamamos cacahuete por su forma, es dulce y suave, y al horno está buenísima. Me gusta tu receta y espero llevarla a la práctica bien pronto.
Un beso.

[Reply]
delphine 6/10/21 09:23

Quelle bonne idée, j'aime beaucoup
Bon mercredi

[Reply]
Amy (Savory Moments) 6/10/21 12:47

I love the combination here with pistachios! They are so delicious and would pair so nicely with pumpkins and winter squashes.

[Reply]
Bernadette 6/10/21 12:50

I want to put that gremolata on everything this fall. YUM!

[Reply]
DEZMOND 6/10/21 13:39

Looks nom nom nom!
I roasted Hokkaido two weeks ago, but I cut them just in halves as you can stuff them better then. I stuffed mine with soy beans (canned) and onions and it was delightful. I sometimes use canned spelt too instead of soy.

[Reply]
kathyinozarks 6/10/21 13:51

Good morning Sounds delicious-pinning this one sounds delicious thanks

[Reply]
lea 6/10/21 15:01

Che unione strepitosa di ingredienti! 😍 Sarà buonissimo! 🤗

[Reply]
judee 6/10/21 15:12

I'm new to cooking pumpkin but with this recipe I can't go wrong. It looks so delicious and flavorful and we adore pistachios. Your presentation, as usual, is exquiste.

[Reply]
Kitchen Riffs 6/10/21 15:49

Lovely dish! Terrific fall flavors. And a really creative flavor combo. Thanks!

[Reply]
Dasir Rounin 6/10/21 16:58

wow.. its must be delicious..

[Reply]
foodtravelandwine 6/10/21 18:16

I just love it!!....you give me so many great ideas!...I don't know how to start!!.....Abrazotes, Marcela

[Reply]
Norma2 6/10/21 18:21

Roasted garlic can also be mixed with mashed potatoes or mayonnaise. I will try Greek yogurt.
Regards Angie

[Reply]
Marissa 6/10/21 18:42

Just bookmarked this for our Thanksgiving table, Angie! Love the combination of savory and sweet flavors and the crunch and nuttiness of pistachios!

[Reply]
Pam 6/10/21 18:42

Terrific combination of flavors and textures. Yum.

[Reply]
Ben | Havocinthekitchen 6/10/21 18:54

I love both pistachios and pumpkin, but I don't think I've ever combined these two things together. Great combination of flavours, and it looks stunning!

[Reply]
Abbe@This is How I Cook 6/10/21 20:34

Perfect for the season and pistachio gremolata puts this over the top! I'm going to try this soon-before the squirrels eat my pumpkin!

[Reply]
bread&salt 6/10/21 22:25

Beautiful combination (pistachio and pumpkin). Looks yummy.

[Reply]
Lovely 7/10/21 07:55

My goodness! This looks so yum. Amazing Fall recipe!
xoxo
Lovely
www.mynameislovely.com

[Reply]
yonosoymillenium 7/10/21 08:16

siempre nos presentas unas recetas de lo mas originales, me encantan

[Reply]
Javier 7/10/21 09:07

It looks so good! It's pumpkin season and I think that this is a good recipe for enjoy ist flavour

[Reply]
My name is Erika. 7/10/21 13:25

That looks delicious. I love fall cooking! Squash/pumpkin is a favorite. Thanks for sharing!

[Reply]
thepaintedapron.com 7/10/21 14:38

The pistachio gremolata sounds elegant! Wonderful Fall dish!
Jenna

[Reply]
Liz That Skinny Chick Can Bake 7/10/21 16:04

What a yummy autumn side dish! Love the idea of a pistachio gremolata---I bet it's fantastic!

[Reply]
Julie 7/10/21 18:30

perfectly roasted, looks yumm!!

[Reply]
Cooking Julia 7/10/21 18:32

The whole dish looks so yummy...

[Reply]
savorthebest 7/10/21 20:28

Terrific side dish. I rarely think about eating pumpkin like this. Looks delicious

[Reply]
rodzinatestuje 7/10/21 20:43

What a beautiful photos! I love pumpkins :)

[Reply]
speedy70 7/10/21 21:28

Adoro la zucca, che favola questa ricetta!!!!

[Reply]
Pedro 8/10/21 00:08

Light, delicious and healthy. You can not ask for more.
Cheers

[Reply]
Ashley@CookNourishBliss 8/10/21 14:14

Oh man this is right up my alley! It sounds fantastic!

[Reply]
Gustyanita Pratiwi 8/10/21 21:11

enjoy that meal fresh from the oven make me mouthwatering....i like pistachio so much ^^

[Reply]
claire 9/10/21 00:40

Even if I am not a massive lover of pumpkin this recipe seems to be worth trying and the images are beautiful!

[Reply]
Paula Montenegro 9/10/21 19:06

A great and simple way to dress up roasted pumpkin, love it!

[Reply]
Easyfoodsmith 9/10/21 19:26

This is such an interesting dish!

[Reply]
Debra Eliotseats 12/10/21 14:42

I haven't bought any pumpkins this year. I need to get some to roast and freeze but also to try this! Thanks!

[Reply]
Lowcarb team member 12/10/21 23:46

It certainly is pumpkin season at the moment :)

Many thanks for sharing this recipe.

All the best Jan

[Reply]


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