Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing

Name: Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon crème fraîche or sour cream; 1 clove garlic, peeled and finely chopped; 2 teaspoons cumin seeds or ground cumin; 1 Juice lemon; 1 handful A of curly kale; 2 Tbsps olive oil; 907 grams 1 kg pumpkin, seeded and chopped into coarse slices; 1 large red onion, peeled and coarsely sliced; 3 leaves A few fresh sage coarsely torn; 4 servings Salt and pepper; 1 handful A of Swiss chard

Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing requires about 45 minutes from start to finish. This side dish has 144 calories, 3g of protein, and 8g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. It is a good option if you're following a gluten free, primal, and vegetarian diet. A mixture of crème fraîche, onion, ground cumin, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven to 425°F/220°C.

Equipment you will use

Oven

Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.

Ingredients you will need

Olive Oil

Pumpkin

Onion

Sage

Equipment you will use

Roasting Pan

While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.

Ingredients you will need

Creme Fraiche

Cumin

Lemon Juice

Olive Oil

Pumpkin

Toast

Equipment you will use

Frying Pan

Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.

Ingredients you will need

Olive Oil

Garlic

Greens

Equipment you will use

Frying Pan

Take the pumpkin out of the oven.

Ingredients you will need

Pumpkin

Equipment you will use

Oven

Put the greens on a plate, top with the pumpkin, and cover with the dressing.

Ingredients you will need

Pumpkin

Greens

Recipes by Sophie Dahl. Reprinted with permission from Very Fond of Food: A Year in Recipes by Sophie Dahl, © 201

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Stock

Published by Ten Speed Press, a division of Random House, Inc.Sophie Dahl began her career as a model, but writing was always her first love. In 2003 she wrote an illustrated novella called The Man with the Dancing Eyes, which was a Times bestselling book. This was followed by a novel, Playing with the Grown-Ups, published to widespread praise by Bloomsbury in 200

Dahl is a contributing editor at British Vogue. She has also written for US Vogue, Waitrose Food Illustrated magazine, the Observer, the Guardian, and the Saturday Times Magazine, among others.A devoted eater and cook, she wrote a book chronicling her misadventures with food, Miss Dahl's Voluptuous Delights, published by Harper

Collins in 2009, which was her second Times bestseller. Following the success of Voluptuous Delights, Dahl wrote and presented a popular BBC2 six-part cooking series, The Delicious Miss Dahl, which aired in numberous countries all over the world.Dahl lives in England, where she continues to work on her journalism, fiction, and baking.