I stumbled upon the method of caramelizing butternut squash in Donna Hay’s cookbook Fresh and Light. Perfect to turn any autumnal salad into a more substantial meal. What are your favourite pumpkin recipes? Mine are these
- pumpkin soup with a Bali memory
- spiced butternut squash bread
- sweet dumpling, oven roasted with prawns, tomatoes and white wine
- curried butternut squash soup
- autumnal surf’ ‘n’ turf
- introducing black futsu
caramelized pumpkin and green bean salad
1 butternut squash, sliced or diced
2 tablespoons agave syrup or honey
1 tablespoon white balsamic vinegar
sea salt and cracked black pepper
250g green beans, trimmed and blanched
for the dressing
2 tablespoons native olive oil
3 tablespoons white balsamic vinegar
1 tablespoon freshly grated lemon peel
a pinch of salt
Preheat oven to 200°.
Place the pumpkin on a baking tray lined with non-sticking paper. Mix together the agave syrup, vinegar, salt and pepper and brush the mixture over the pumpkin. Roast the pumpkin for 25-30 minutes or until golden.
While the pumpkin is roasting, blanch the beans , slice the tomatoes and prepare the dressing. To make the dressing, mix to combine the oil, vinegar, lemon peel and a pinch of salt.
Divide the ingredients between serving plates and spoon over the dressing to serve.