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BAKED PUMPKIN WITH LEMON, SAUTÉED GREENS, AND TOASTED CUMIN DRESSING

BAKED PUMPKIN WITH LEMON, SAUTÉED GREENS, AND TOASTED CUMIN DRESSING

INGREDIENTS:

  • 2 pounds /1 kg of pumpkin, seeded and chopped into coarse slices
  • 1 large red onion, peeled and coarsely sliced
  • A few fresh sage leaves, coarsely torn
  • Salt and pepper
  • 2 Tablespoons Victoria Akkari Organic Culinary Argan Oil

FOR THE DRESSING:

  • 1 1/2 teaspoon cumin seeds or ground cumin
  • Juice of 1/2 lemon
  • 1 tablespoon argan oil
  • 1 teaspoon creme fraiche or sour cream

FOR THE SAUTÉED GREENS:

  • 2 tablespoons argan oil
  • 1 clove garlic, peeled and finely chopped
  • A handful of Swiss chard
  • A handful of curly kale

INSTRUCTIONS:

  • Preheat oven to 425°F/220°C. Put the pumpkin in a roasting pan with the onions and sage. Season and pour over the argan oil. Cook for around 30min, or until the pumpkin is tender.
  • While the pumpkin is cooking, make your dressing. In a small fraying pan on medium heat, toasted the cumin seeds. This should only take a minute, and you will know when they are ready; when the smell of the cumin is in the air. Cool for a minute, then squeeze the lemon juice into the pan and then add the argan oil. Put mixture in a pitcher and leave on the side. Stirring in the crème fraîche
    just before serving.
  • Now, the greens. In a big frying pan, heat the argan oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
  • Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.

 

 

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