Fabulous flavours evolve here with the sage, garlic and chilli complementing the sweet pumpkin. You could also use sweet potato. Either slice or dice the pumpkin and create a savoury tart (refer to my Fig Galette recipe for the idea) or pizza topping. Not really a recipe but a group of fresh seasonal ingredients that work well together. Enjoy! Sylvia x
INGREDIENTS Serves 4-6
Pumpkin
Sage leaves, chopped and small ones left whole
Finely sliced garlic (as much as you like)
Chopped or crumbled dry chilli (seeds removed)
Salt and freshly ground black pepper
Olive oil
Preheat oven to 180°C
METHOD
- Thinly slice or cut the pumpkin into small dice. Place in a bowl with sage leaves, garlic, dry chilli, salt, pepper and olive oil. Mix well.
- Place on a baking tray lined with baking paper and bake in the oven for about 25 minutes or until the pumpkin has turned light brown around the edges but has not become too soft.
- Serve as a side dish, use in savoury tarts or as a pizza topping.
We like the contrast in flavours by serving it with some salty fresh crumbled feta and fine julienne strips of bacon loin, Spanish Jamón Serrano or Italian Prosciutto for a home made pizza topping. Of course, then, it’s no longer vegetarian. Easy!
This recipe uses Tasmanian local seasonal ingredients and produce from my kitchen garden.
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