I use this delicious sweet/tart dressing with lots of other roasted veges and sometimes add fresh mozzarella for a more substantial dish.
Serves: 4–6
INGREDIENTS
1 small pumpkin, cut into wedges with skin on, seeds removed (I used butterkin)
olive oil
sea salt and ground pepper
Agrodolce
½ cup red wine vinegar
2 tablespoons honey
1 large long red chilli, thinly sliced, seeds discarded
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoons capers, well drained
2 tablespoons golden or regular raisins
2 tablespoons pine nuts, toasted
10 each black and green olives, pitted
METHOD
Preheat the oven to 200°C.
Brush the pumpkin with olive oil and season with salt and pepper. Place on a lined baking tray and roast until golden and just tender.
Agrodolce: Put the vinegar, honey, chilli and salt in a small saucepan and bring to the boil. Simmer for about 6 minutes until reduced and syrupy.
Take off the heat and stir in the olive oil. Cool. Place the capers, raisins, pine nuts and olives in a bowl and pour over the dressing, turning to combine.
To serve: Arrange the pumpkin on a serving platter and spoon over the dressing. Season with a grind of pepper. Serve warm or at room temperature. Serves 4–6.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.