A filling vegan supper of sweet roast shallots and pumpkin topped with crispy herbs breadcrumbs.
Preparation time: 15 – 20 minutes
Cooking time: 1 hour
Serves : 4
Difficulty : medium
What to do
Preheat oven to 200°c gas mark 6 or 400°f
Peel the pumpkin and discard the seeds. Cut the flesh into large bite sized chunks about 5cm.
Place the shallots in an ovenproof dish and toss with 1 tbsp of the oil, season with sea salt and black pepper and place in the oven for 15 minutes.
Remove the dish from the oven and add the pumpkin and making sure the vegetables are well coated with the oil and butter mixture and cook for a further 15 minutes.
Meanwhile heat the remaining olive oil in a saucepan over a moderate heat with the garlic and cook for one minute taking care not to burn the garlic.
Add the chilli, rosemary, parsley and the orange zest, stirring all the time, when thoroughly mixed add the breadcrumbs and season. Cook for a further minute then take off the heat and set aside.
Remove the shallots and pumpkin from the oven and reduce the heat to 180c and spread the breadcrumb mixture over the top and return to the oven for a further 25-30 minutes or till the breadcrumbs are a deep golden colour.
This dish is also good as a main course served with a green salad and crusty bread. You could also use butternut squash and this would be good at Christmas with turkey.
Recipe courtesy of ukshallot.com.
Pumpkins grown sustainably to LEAF Marque standards are produced by Barfoots (https://www.barfoots.com/) and can be purchased in Sainsbury's and Waitrose stores across the UK.