April 13, 2012

Roasted Pumpkin with Walnut and Coconut Crumb

I quite like blurring the line between savoury and sweet dishes. This has been especially fun since quitting sugar 6 or so months ago. What others might consider "savoury" can indeed taste quite sweet to me - including this particular dish with roasted pumpkin, walnuts and coconut. Thus, I'm leaving the door open for you to experiment and make the call whether you'd serve this as a side dish with other salads, as a dessert with some coconut ice cream or just as an afternoon snack on its own, like I did. Whatever the use, the combination of these flavours simply works!

I used walnuts we picked just last week - they are so sweet and they don't have a hint of rancidity, like the older walnuts sometimes tend to have. Pumpkins are of course the highlight of autumn harvest, but you could use sweet potato too, if you like. Feel free to add a pinch of salt if you want to make it more savoury or a tablespoon of rice syrup, if you decide to go the opposite direction. Either way I hope you enjoy!

 Roasted Pumpkin with Walnut and Coconut Crumb
(serves 4)

1/2 butternut pumpkin, peeled and cut into chunks
50ml virgin coconut oil
120g shelled walnuts, roughly chopped
2 heaped tablespoons shredded coconut
1 teaspoon ground cinnamon
pinch of salt, optional OR
1 tablespoon rice syrup, optional

1. Preheat oven to 180C. 

2. Place chopped pumpkin in an oven dish.

3. Combine melted coconut oil, roughly chopped walnuts, shredded coconut and cinnamon in a small bowl. Spread the mixture on the pumpkin and cover the dish with a lid or some baking paper to avoid the nuts from burning.

4. Cook for 20-30 minutes or until the pumpkin pieces are tender. Serve on its own, as a savoury side dish or a sweet dessert with some coconut ice cream.