Smoky Roasted Pumpkin Delights Six with Tangy Dressing
A delightful autumnal dish, roasted pumpkin or squash, serves six. This recipe, shared by the author of 'Experiments from My Kitchen', offers a smoky, tender treat with a tangy dressing.
Begin by preparing the pumpkin or winter squash. Cut it in half, remove the seeds, then slice into 1/2-inch thick slices. Toss these slices with olive oil, salt, and pepper for even seasoning.
Cook the slices on a grill or in the oven until they're charred and tender. Grilling outdoors adds a smoky flavor, but it's not necessary. Once cooked, arrange the slices on a serving platter.
Next, create the dressing. Combine walnuts, parsley, garlic, red pepper flakes, olive oil, orange juice, and orange zest. Pour some of this dressing over the arranged slices, saving the rest for serving on the side.
This dish can be prepared ahead of time and served at room temperature, making it perfect for gatherings or meal prepping.
The roasted pumpkin or squash dish, with its smoky tenderness and tangy dressing, is a crowd-pleaser. It's versatile, too - enjoy it as a side or incorporate it into other dishes like the author's baked pumpkin feta pasta.
