An excellent starter, the perfect match to wine or Greek tsipouro.
Serves 4-6 Prep. time: 15′ Cooks in: 30′ Ready in: 45′
600 g pumpkin, peeled, cut in 1 cm dices
6 garlic cloves, peeled
100 ml dry white wine
5 tbsp red wine vinegar
2 tbsp dried breadcrumbs
240 g walnuts, chopped
80 ml extra-virgin olive oil
1 tbsp parsley, finely chopped
Preheat oven at 180οC/fan. Brush a non-stick baking dish with oil. Transfer pumpkin and season with salt and pepper.
Bash garlic with vinegar, wine, breadcrumbs and walnuts in a mortar to a smooth paste, adding oil in batches.
Pour over pumpkin and toss well with your hands. Season with a little extra pepper or chili flakes and bake for 20-30 minutes. Serve warm sprinkling with parsley.
Και η συνταγή στα ελληνικά: Ψητή κολοκύθα με σκόρδο και καρύδια
Photo George Drakopoulos – Food styling Τina Webb