Roast Pumpkin and Pistachio Gremolata

© 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