Balsamic Pumpkin with Craisins and Almonds

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Pumpkin is first cut into bite-sized cubes and browned in a skillet, then tossed with balsamic and finished cooking in the oven until tender and aromatic. Mixed with parsley, almond sticks and craisins for a colourful and delicious side dish. Craisins are sweetened dried cranberries you can easily find in the supermarkets. You can use dried sour cherries or golden raisins instead. Almonds can be replaced with pecans or walnuts.

 

1 kg Butternut pumpkin, peeled, seeded, cut into 2cm pieces 3 tbsp Olive oil Salt and pepper 1 1/2 tbsp Balsamic vinegar 30 g Almond sticks, roasted 1 Red chilli pepper, seeded, finely chopped 2 tbsp Flat parsley, roughly chopped 2 tbsp Craisins

1. Preheat oven to 220C/430F. Toss pumpkin with 2 tablespoons olive oil. Season with salt and pepper, and toss well to combine.
2. Heat a large heavy-based frying pan over high heat. When the pan is very hot, add pumpkin and leave for 3-5 minutes to brown. Cook, turning occasionally, for a further 7 minutes or until pumpkin is almost tender. Transfer to a large roasting pan.
3. Drizzle pumpkin with balsamic vinegar, then roast in oven for 10 minutes or until tender. Transfer to a large bowl, add almonds, chilli, parsley and craisins, and toss gently to combine.

© 2024 | http://angiesrecipes.blogspot.com