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Roasted Pumpkin with Chestnut Puree & Dukkah

serves
Serves 4
time
50 mins
level
Beginner

Roasted pumpkin , silky smooth chestnut puree, zesty sumac dressing and seededchestnut dukkah. The perfect autumnal dish, served with fluffy flatbreads for the ultimate sharing platter.

Recipe by @mannsgotmunch

Roasted Pumpkin with Chestnut Puree & Dukkah

serves
Serves 4
time
50 mins
level
Beginner

Roasted pumpkin , silky smooth chestnut puree, zesty sumac dressing and seededchestnut dukkah. The perfect autumnal dish, served with fluffy flatbreads for the ultimate sharing platter.

Recipe by @mannsgotmunch

Ingredients

  • Delica pumpkin 
  • 2 sprigs rosemary 
  • 2 packs Merchant Gourmet Whole Chestnuts 
  • 4 sprigs thyme 
  • 500ml vegetable stock 
  • 50g salted butter, or vegan alternative
  • 1 tbsp coriander seeds 
  • 1 tbsp cumin seeds 
  • 30g pumpkin seeds 
  • 30g sunflower seeds 
  • 30g sesame seeds 
  • 1tsp chilli flakes 
  • 1 garlic clove minced 
  • 1 tbsp sumac 
  • 2 tbsp red wine vinegar
  • Olive oil 
  • Salt
  • To serve:

  • Fresh parsley 
  • Red chilli sliced 
  • Flatbreads 

Instructions

  1. Preheat oven to 200C. Deseed and slice the pumpkin. Rub with olive oil, scatter over the rosemary and season with salt. Roast on a lined baking tray for 30 minutes or until golden. 
  2. For the chestnut puree add 1 and ¾ packets of the whole chestnuts to a saucepan (the remaining will be used for the dukkah), with the veg stock, a few sprigs of thyme and a pinch of salt.Bring the boil then simmer for 10-15 minutes. 
  3. Remove the thyme and blitz the Chestnuts until smooth with the 50g of cold butter. 
  4. For the dukkah, roughly chop remaining chestnuts and lightly crush the spices. Toast all in a pan with the seeds, chilli flakes and season with salt. 
  5. Make a quick dressing with the sumac, minced garlic, vinegar, enough olive oil to emulsify and a pinch of salt. 
  6. Spread the puree on a platter, top withthe pumpkin, dukkah, dressing, fresh parsley and chilli. Serve with warm flatbreads. 

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