Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Sophie Dahl
This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.
Ingredients
- 2 pounds/1 kg pumpkin, seeded and chopped into coarse slices
- 1 large red onion, peeled and coarsely sliced
- A few fresh sage leaves, coarsely torn
- Salt and pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425 °F/220 °C. Put the pumpkin in a roasting pan with the onion and sage. Season and pour over the olive oil. Cook for around 30 minutes, or until the pumpkin is tender.
- While the pumpkin is cooking, make your dressing. In a small frying pan on a medium heat, toast the cumin seeds. This should only take a minute, and you will know it's ready when the dusk of the cumin is wafting round your kitchen. Cool for a minute, then squeeze the lemon juice into the pan and add the olive oil. Put this into a pitcher or something and leave to the side, stirring in the crème fraîche just before serving.
- Now, the greens. In a big frying pan, heat the olive oil and garlic. Throw in the greens and cook until tender, 5 to 10 minutes.
- Take the pumpkin out of the oven. Put the greens on a plate, top with the pumpkin, and cover with the dressing.
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