Whole roast pumpkin with sage and caramelised honey

Name: Whole roast pumpkin with sage and caramelised honey
Yield: 8
Ingredients: Extra virgin olive oil, to drizzle; 2.5kg whole Jap pumpkin; 180g honey; 280g yoghurt; 40.00 ml very finely chopped sage leaves; 1 garlic clove, crushed; 125.00 ml finely chopped flat-leaf parsley leaves; 30.00 ml capers in brine, rinsed, drained, chopped; 2 anchovy fillets in oil, drained, finely chopped; Finely grated zest and juice of 1/2 lemon; 55g almond; 100ml extra virgin olive oil

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Whole roast pumpkin with sage and caramelized honey

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by Warren Mendes

delicious. team

Jun 06, 2016

When you roast vegetables whole you retain their integrity, really allowing the vegetable to be the hero. Plus, by not peeling them and cooking them in their skin, you concentrate more of their natural flavor. And we all know that there's more nutrients in and around the skin, so its better for you and saves on waste. Winning!

Extra virgin olive oil, to drizzle
2.5kg whole Jap pumpkin
1/2 cup (180g) honey
1 cup (280g) thick Greek-style yoghurt

Sage Salsa

2 tbs very finely chopped sage leaves
1 garlic clove, crushed
1/2 cup finely chopped flat-leaf parsley leaves
1 1/2 tbs capers in brine, rinsed, drained, chopped
2 anchovy fillets in oil, drained, finely chopped
Finely grated zest and juice of 1/2 lemon
1/3 cup (55g) roasted almonds, chopped
100ml extra virgin olive oil

Method

1.

Preheat the oven to 200°C. Drizzle oil over pumpkin, then rub all over to coat.
2.

Wrap in baking paper and enclose in foil. Use a knife to make three holes in the base of the pumpkin, making sure to cut through the foil and into the pumpkin cavity (this will ensure excess liquid can drain out of the pumpkin when cooking).
3.

Place upright on a wire rack set over a roasting pan and roast for 21/2 hours or until slightly tender, then remove foil and roast for a further 30 minutes or until dark and tender.
4.

Remove from oven and set aside.
5.

Meanwhile, for the salsa, combine all the ingredients in a bowl and set aside. Place honey in small saucepan over medium heat. Bring to a simmer and cook for 2-3 minutes until caramelised.
6.

Place pumpkin on a platter and drizzle over caramelised honey. Swirl the salsa through yoghurt and serve with pumpkin.