Pumpkin is not something I often choose to cook. I generally prefer something more savoury. But the Delica pumpkin from Natoora really is exceptional. They are grown in Mantova, Lombardy following traditional methods that involve a final curing process in heated warehouses that maximises the sugar contents and reduces the amount of water in the flesh.
My colleague, Andrew, made this recipe for the Natoora autumn seasonal meeting and it was a hit. Gone in seconds. It's a simple recipe which makes the most of the Delica's sweet and tender flesh. Roasted with garlic, herbs and chilli, it caramelises beautifully in the oven.
Andrew recommends serving it alongside roast pork and kale - sounds perfect to me. If you prefer red meats, it's good with those too.
Serves 4 as a side.
Ingredients
1 Delica pumpkin
50ml rapeseed oil or 50g duck fat, approx.
1 knob garlic,
Few sprigs thyme
Handful sage leaves
1 mild red chilli, sliced into rounds
50ml olive oil, approx.
Salt and pepper, to taste
Method
Preheat the oven to 120°C.
Chop the pumpkin into wedges and remove the pips and pith.
Heat some rapeseed oil in a frying pan over a medium-high heat. In batches, brown the pumpkin slices on both sides.
Break up the knob of garlic, leaving the skin on crush each clove with the side of a knife or palm of your hand.
Arrange the pumpkin slices in a large roasting tray. Scatter herbs, garlic and chilli over the top. Drizzle with olive oil. Season with salt and pepper and toss.
Roast for 30 minutes or until the pumpkin is tender. Serve hot.
