Recipe by Louise Laurenius Vol 5 Baked Pumpkin with Pesto & 'Nduja Sauce
Prepare pumpkin
Is there a more autumnal ingredient than pumpkin? We love how it can be endlessly versatile. This time, Louise shows you how to serve it with a flavorful black kale pesto and a spicy 'Nduja sauce. It works just as well as a side dish as it does on its own.
RECIPE: BAKED PUMPKIN WITH BLACK KALE PESTO & ‘NDUJA SAUCE FOR TWO
1 kg pumpkin, preferably Delica
Salt/black pepper/paprika powder
1 tbsp olive oil
PESTO
5-6 stalks of black kale
1 lemon, zest
25 pistachio nuts
2 tsp olive oil
A pinch of sea salt
1-2 tbsp water
SAUCE
4 tbsp tahini
1/2 lemon, juice
A pinch of sea salt
Water 1 tbsp 'Nduja
TOPPING
Toasted panko breadcrumbs
Pumpkin seeds
INSTRUCTIONS
Preheat the oven to 200 degrees Celsius (fan-assisted).
Cut the pumpkin in half, remove all the seeds, and then slice the halves into slices, about 2-3 cm wide. Place them on a baking sheet, season with salt, pepper, and paprika powder, and drizzle with olive oil. Massage in the seasonings. Place the tray in the oven and bake until the pumpkin is soft, about 25 minutes.
Remove the black kale leaves from the stalks. Tear the leaves into smaller pieces and place them in a cylindrical bowl. Grate the lemon zest. Add peeled pistachio nuts, olive oil, and salt. Blend with a hand blender. Add water as needed if you want a looser consistency.
Mix tahini, lemon juice, and salt in a bowl. Gradually add water while whisking with a spoon. The sauce will thicken at first, then become thinner. It's important to only add a little water at a time. Once you've achieved the desired consistency, mix in the 'Nduja.
Arrange the pumpkin on plates. Drizzle the sauce over it and top with pesto, pangrattato (toasted breadcrumbs), and pumpkin seeds.
