Roast pumpkin, manchego & honey paprika dressing

Roast pumpkin, manchego & honey paprika dressing

Chopping pumpkin on Epicurean gourmet cutting board

When I was thinking of what recipe to make and share after our travels through Spain, I immediately thought of a slow-cooked dish. Rabbit, beef, beans, chorizo – something along those lines.

roast pumpkin chasseur sun grill duck egg blue

And then I came across a recipe that jumped right out at me. A recipe by chef José Pizarro; and it’s far from being meaty or slow cooked.

When I think of Spanish food, vegetables aren’t the first things that spring to mind. What this recipe is, even though I’ve adapted it somewhat, is a gathering of simple ingredients – with not an ounce of flesh in sight.

roast pumpkin manchego

It’s a cinch to make, doesn’t take long to cook and is ideal as a side dish – or entire meal on its own. Admittedly I’d need to team it with plenty of crusty bread and extra virgin olive oil, should I have it as a meal.

Golden wedges of naturally sweet pumpkin, rings of bright red bullhorn pepper, cloves of creamy roasted garlic and the aroma of rosemary wafting around it.

roast pumpkin chasseur sun grill duck egg blue

The added extras of crunchy roasted walnuts and shavings of manchego cheese make it even more tasty, and that dressing ties it all together beautifully – an emulsion of cider vinegar, oil, honey and smoky paprika.

roast pumpkin chasseur sun grill duck egg blue

So sit back at your rustic wooden table beneath an arbor weighed down with fruiting grapevines – in the Spanish countryside, of course – sip on a vino Español and tuck into a plate of these veggies!

Adapted from a José Pizarro recipe.

roast pumpkin chasseur sun grill duck egg blue

 

Print Recipe
Roast pumpkin, manchego & honey paprika dressing
A delicious way to serve your pumpkin - Roasted and topped with manchego cheese & honey-paprika dressing. The perfect side dish or a meal on its own.
roast pumpkin manchego
Course Vegetables
Cuisine Spanish
Servings
people
Ingredients
Dressing
Course Vegetables
Cuisine Spanish
Servings
people
Ingredients
Dressing
roast pumpkin manchego
Instructions
  1. Preheat the oven to 200°C.
  2. Cut the pumpkin into 3 cm wedges and scrape away the seeds. Cut the skin off if you wish, but I prefer to leave it on.
  3. Cut the bullhorn pepper into 1½ cm rings, discard the seeds. Separate the cloves from the bulb of garlic, leaving the skin on.
  4. Put the pumpkin, bullhorn pepper, walnuts and garlic cloves into a mixing bowl. Snip or tear the rosemary into it and then mix it all together with the oil, salt and pepper.
  5. Don't add the cheese yet.
  6. Arrange it all in a single layer on a roasting tray, put it into the preheated oven and bake for 40-50 minutes.
  7. Now make the dressing.
Dressing
  1. Combine all the dressing ingredients in a bowl and whisk to combine. Alternatively put them into a screw-top jar and shake to emulsify.
To assemble
  1. When the pumpkin is done baking, simply arrange it on a serving platter or board with the bullhorn pepper. Take each clove of garlic and gently squeeze it to extract the insides, then dot them around the pumpkin and peppers.
  2. Give the dressing a bit of a stir, drizzle it over the vegetables, then shave the manchego over everything.
  3. Can be served hot, warm or at room temperature.
Share this Recipe
  • What a nice way to eat Manchego and that Pumpkin. Yum

  • Spoonabilities

    This is a wonderful recipe. Love simple and easy recipes

  • I have a HUGE Marina di Chioggia pumpkin (5 kilos!) that I am going to roast tomorrow… some will get served in wedges with your dressing (minus the garlic, of course) and some will get frozen for future use. Time to start eating our veggies! Happy New Year, John!

    • I’ve never frozen pumpkin! Great tip, although I never really buy big pumpkins. I hope you enjoyed the dressing!

      • I freeze it (puréed) in the specific amounts that I need for recipes – like ravioli, gnocchi, or soup!

        Here is the funny thing. At the end of the weekend, I looked across the room and there sat the pumpkin… I completely forgot to roast it! So this Saturday it is! I felt like a blithering idiot!

  • What a fantastic lineup of flavors, textures, and colors!

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