Ottolenghi Style Roasted Pumpkin with Sweet Corn Salsa 🌽

The butternut and corn salsa in this easy winter vegetable dish is made up of the simplest ingredients which compliment each other beautifully. We think it’s delish and hope you do too 🌻

This recipe is exactly Ottolenghi's recipe, except that the word "squash" has been replaced with "pumpkin" (They're the same)

If you don't have the BBQ on, you can always take a short cut by removing the corn kernels with a sharp knife and cooking them in a warm pan for about 4-5 mins. Works a treat. 

By the way.......as you can see from the photo, I forgot to add feta 🤷🏼‍♀️

Ingredients

  • 1 large butternut pumpkin, cut in half lengthways, seeds scooped out, skin on (or off if you prefer) , and cut into 3cm x 8cm wedges
  • 75ml olive oil, plus extra to finish
  • Salt and freshly ground black pepper
  • 2 whole corn cobs
  • 1 large red chilli, deseeded and finely diced
  • Finely grated zest of 1 large lime, plus 4 tbsp lime juice
  • 10g coriander leaves, roughly chopped
  • 10 g mint leaves, roughly shredded
  • ¼ tsp chilli flakes (optional)
  • 30g pumpkin seeds, toasted 
  • 50 g feta, crumbled into 1-2cm pieces

Method 

For this and other corn based recipes from Ottolenghi here  


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