Vegan autumn recipe for pumpkins roasted in almond oil and Makrut lime leaf
Squash, roasted grapes and pepitas, here's a subtly sweet recipe in time for Halloween
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 1h : 20m |
| SERVES | 4-6 |
1 large kabocha squash
1 small cheese pumpkin
12 makrut lime leaves
24 sprigs lemon thyme
2 cups cold-pressed almond oil
1 tablespoon sea salt
2 cups red grapes
2 tablespoons cold-pressed almond oil
1⁄4 teaspoon sea salt
12 sprigs lemon thyme
1 cup pumpkin seeds, roasted
1 tablespoon pumpkin seed oil
1⁄2 teaspoon sea salt
1⁄2 cup raw almonds, shaved
Preheat the oven to 218C. Cut squash and pumpkin in half and remove the seeds. In a large Dutch oven, place half the lime leaves and half the thyme on the bottom, then place squash and pumpkin, cut-side up, and top with almond oil. Sprinkle with salt and top with the rest of the lime leaves and thyme. Cover and roast for 35 minutes. Remove lid and let roast for 10 more minutes.
Preheat the oven to 190C. Toss grapes in almond oil and sprinkle with salt. Place on a parchment-lined baking sheet and top with thyme. Roast for 10 minutes. Remove from the oven and let cool.
Toss all ingredients and set aside.
Remove squash and pumpkin from oil and place on paper towels to absorb excess oil. Break into irregular-shaped pieces and scatter on a large round plate. Place roasted grapes around pieces of squash and pumpkin and sprinkle with pumpkin seeds. Using a microplane, shave almonds over the whole plate. And serve!