Roasted Squash and Plums with Walnut Salsa
This brilliantly bright side dish makes the most of seasonal pumpkin and the last of the plums. When fresh plums are out of season, add halves of tinned black Doris plums to the pan in the last 10 minutes.
Ingredients
Approx. 1kg pumpkin or squash, cut into thin wedges (we used a mix of butternut and buttercup)
5 Tbsp olive oil
½ tsp chilli flakes
1 head garlic, broken into cloves, unpeeled
6 plums, halved and stones removed
A handful of sage leaves
½ cup walnuts
2 spring onions, sliced
1 Tbsp apple cider vinegar
Method
Preheat the oven to 180°C.
In a lipped baking pan, toss the pumpkin with 1 tablespoon olive oil and season with the chilli flakes, salt, and pepper. Add the garlic cloves to the pan and roast for 30 minutes.
Add the halved plums to the pan.
Toss the sage leaves with 1 tablespoon olive oil and scatter over the top of the pumpkin.
Bake for a further 10-15 minutes until the plums are just cooked through.
On a separate tray, toast the walnuts for 5 minutes until golden. Set aside to cool, then chop coarsely in a food processor.
Combine the walnuts with the spring onions, 3 tablespoons extra virgin olive oil, and the vinegar. Season to taste with salt and pepper. If necessary, loosen the salsa with 1-2 tablespoons water.
To serve, put the vegetables on a platter and scatter with the walnut salsa.