Pumpkin and sage are a classic combination in Italian cooking, and this simple recipe, served alongside a piece of fish, will liven up any dinner table. It also makes for a delicious packed school or work lunch with a chicken drumstick or lamb cutlet on the side.
Serves 4 as a side
- animal fat,* for greasing
- 1 kg kent pumpkin, peeled and cut into 3 cm pieces
- 8 French shallots, halved
- 15 garlic cloves, peeled
- 80 ml (1 3 cup) Garlic Confit oil (page 318) or melted coconut oil or good-quality animal fat*
- 3 teaspoons ras el hanout* or ground cumin
- sea salt and freshly ground black pepper
- 200 ml Chicken or Beef Bone Broth (page 312 or 310) or vegetable stock
- 1 handful of sage leaves (about 20), torn
- 2 large handfuls of baby spinach leaves
- 1 small handful of pumpkin seeds (activated if possible*)
Preheat the oven to 200°C (180°C fan-forced). Grease a large roasting tin with oil or fat.
Place the pumpkin, shallot and garlic in a bowl. Add 3 tablespoons of garlic confit oil, coconut oil or fat, season with the ras el hanout or cumin and salt and pepper and toss to coat.
Arrange the pumpkin, shallot and garlic in a single layer in the prepared tin, pour in the broth or stock and roast for 40–45 minutes, tossing halfway through, until the veggies are golden and tender.
When the veggies are almost done, heat the remaining garlic confit oil, coconut oil or fat in a wok or large, deep frying pan over medium heat. Add the sage leaves and cook for 30 seconds, or until fragrant. Add the spinach and sauté for a further 30 seconds, or until just wilted.
Toss the spinach and sage with the roasted veggies. Arrange on a platter, then sprinkle on the pumpkin seeds and serve.
Recipe and images from Eat Your Greens by Pete Evans, published by Plum