This is a different way of using pumpkin for this time of year; it is a fulfilling salad or side-dish.

We have adapted the recipe to veggies that we produce.

Ingredients

1 kg pumpkin

5 tbsp olive oil

2 tbsp balsamic vinegar

1 tsp coriander seeds

1 tsp fresh thyme leaves

3 tsp salt

1 tsp pepper

25g butter, cut into cubes

1 broccoli

Serves: 6

Directions

Preheat the oven at 200ºC.

Cut the pumpkin into quarts. Peel and with the help of a spoon remove the seeds. Cut each quart into bite size pieces. Set aside.

In a large bowl mix the olive oil, balsamic vinegar, coriander, thyme, salt and pepper. Add the pumpkin and toss well to coat. Transfer to a greased baking sheet and distribute butter cubes. Roast in the oven for 30 minutes, and turn them around every 10 minutes, until tender with a lightly toasted crust.

Cut the broccoli florets and blanch them, drain and transfer them to a platter, add the pumpkin, mix well and serve.

Source: Adapted from Cocina Vegetariana Paso a Paso, Parragon books.