Usuba
Roasted Pumpkin with Quinoa and Nut Pesto
A dish of roasted pumpkin with puree and cubes, quinoa, nutty pesto made from pumpkin seeds and hazelnuts. The components are combined with pomegranate molasses sauce and pumpkin oil, garnished with roasted nuts and Parmesan.
- Total
- 30 min
- Standard serving
- 241.6 g
Ingredients
Total 12
Instructions
- 1
Step 1
Cut the pumpkin into large chunks. Place on a baking sheet, sprinkle with thyme and rosemary, add garlic cloves. Cover with foil and bake at 200 °C until soft — approximately 30–40 minutes.
Cut half of the cooked pumpkin into cubes. Blend the second half in a blender with pumpkin and butter until smooth puree.
- 2
Step 2
Rinse quinoa under running water. Cook in salted boiling water for 10–15 minutes until done. Drain excess liquid.
- 3
Step 3
Roast pumpkin seeds in a dry pan for 2–3 minutes. Blend with pumpkin oil in a blender until it reaches a pesto-like consistency. Season with salt to taste.
- 4
Step 4
Mix pumpkin cubes with narsharab sauce and pumpkin oil. Dress quinoa with the same sauce.
- 5
Step 5
Place pumpkin puree in the center of the plate. Arrange the dressed pumpkin cubes and quinoa around it. Top with roasted pumpkin seeds, hazelnuts, and grated Parmesan.
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