Tuesday, 2 October 2012

Spicy Pumpkin with Roasted Pumpkin Seeds and Pangrattato

Okay Universe, listen up.

I'm going to drink more water. I'm going to eat croissants without pretending I'm in Paris. I'm going to stop eating so many toasted almonds between meals. I'm going to start  to eat proper lunches. Unless a box of Ritz crackers and a glass of cold milk are considered proper, and if so, I'll continue to eat proper lunches.

I'm going to give as much thought and time to my recovery as I do to my work-out. I'm going to mulch the garden (I promise). I'm going to finish that sewing project I started a year ago. I'm going to sort my ever-expanding cook book collection into some-sort-of-order and find some-where-to-put-it.

I'm going to take this Tuesday and give it a good shake. AND I'm going to conjure up a meal out of half a pumpkin and some day-old bread. 

I just wanted to get that off my chest. Thanks for listening. 

Spicy Pumpkin with Roasted Pumpkin Seeds and Pangrattato
from Katie Quinn Davies' What Katie Ate
Serves 4 as a side dish

For the Pumpkin:
3 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoons chilli flakes
2 sprigs rosemary, leaves picked ad finely chopped
1kg pumpkin, peeled and cut into 2.5cm pieces
sea salt and freshly ground black pepper
1/3 cup pumpkin seeds
1 teaspoon olive oil

For the Pangrattato:
2 tablespoons olive oil
2 golden shallots, finely chopped
1/2 sourdough breadcrumbs
small handful sage leaves, finely chopped
small handful parsley leaves, finely chopped
sea salt and freshly ground black pepper

Roast the Pumpkin:
Preheat the oven to 200 degrees C.

Combine the olive oil, cumin, chilli flakes and rosemary in a bowl, then add the pumpkin and toss to coat evenly. Season with salt and pepper, then transfer to a baking tray. Roast for 30-35 minutes until the pumpkin is soft when pierced with a skewer. Remove from the oven and reduce the heat to 180 degrees C. Cover the pumpkin to keep it warm.

Scatter the pumpkin seeds on a baking tray, season with salt and pepper and drizzle with olive oil. Roast in the oven for 10 minutes or until golden brown.

Make the Pangrattato:
Warm the olive oil in a frying pan over medium heat. Add the shallot and cook for 5 minutes, stirring often. Tip in the breadcrumbs and herbs and fry, stirring frequently to coat with the oil. Season with salt and pepper. When the crumbs are starting to turn light brown (about 5-10 minutes), remove from the heat.

To Serve:
Place the roasted pumpkin in a large serving bowl and scatter with the roasted pumpkin seeds and pangrattato.


  1. You can take off whatever you want of your chest, it's always so well writing!! I'm sure you can do it. It's like talking to yourself. If it could work everytime, I would run everyday, eat 10 fruits/vegetables per day and less desserts and marvelous sweet stuff I do...Aww. We can do it Jen :)

  2. Ohh, by the way, your pumpkin plate is just yummy. It's pumpkin time and I'm excited to go the ''Marché'' and buy lots of pumpkin :)

  3. Oh, how lovely this is! You know, I love those beautiful dinner plates! Looks like the perfect “beginning to be chilly weather” meal. 2 beautiful large butternut squash have just found their way into my possession, I wonder if it would work as well with them? Then maybe I could have a pumpkin latte' for dessert:) . Have you picked out the perfect wedge for your upcoming warm weather?

  4. Don't beat yourself up too much! A handful of almonds is a great snack between meals -- the protein fills you up until the next mealtime! And pretending you're in paris while eating a croissant is the best way to eat them! :)

    I have a ton of leftover pumpkin chunks -- thank you for the recipe idea for tonight's dinner!!

  5. Thanks Melissa, I'm so glad to hear that about almonds. I'll just have to keep my consumption to a handful and not half a kilo :)

  6. Hey Leah, Butternut squash is perfect for this dish and a pumpkin latte sounds like the perfect finale. I never mentioned anything about not having a pumpkin latte to the Universe, so I could have one too, right? And those wedges... shopping on Friday :)

  7. Hey Gabrielle. Let's do it together ;)

  8. I never heard a word about not having a latte, so you are good to go! Your secret is safe:). Good luck with the summer shopping, I just acquired the perfect patent peep-toe.. They are now my favorite, for the moment anyway..

  9. Hey Leah. Pumpkin Latte coming right up (Shhhhhh....) and wedges purchased and installed (on my feet). Patent peep-toes sound cute. Here's to cute shoes on our feet and spicy pumpkin in our bellies ;P

  10. Hi Jennifer,

    I'm putting together a recipe roundup of pumpkin seed recipes for HuffPost Taste and we're interested in featuring this recipe. Can we have permission to use your photo? We'll link back with credit to your blog.



  11. Hey Joseph. I'm more than happy for you to use my photo in your roundup. Thanks for asking.

  12. If you use Butternut squash (I bought one today at a farm stand), can you use the seeds the same way as from a pumpkin?

  13. Hey Over 50 Health... Absolutely. You can use butternut squash seeds exactly the same way. Enjoy.