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.
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
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.