© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Pistachio gremolata, lightly sweetened with clear honey, is baked with the Hokkaido pumpkin wedges for extra crispness, and this recipe works with almost any kinds of pumpkins (acorn, kent or butternut) or root vegetables. Instead of pistachios, you can use other nuts like toasted coconut chips, pine nuts, pepitas or hazelnuts.
Pistachio Gremolata

1-1.2 kg Pumpkin, deseeded, skin on and cut into 2-3cm wedges
10 Garlic cloves, unpeeled
3 tbsp Olive oil
2 tbsp Red-wine vinegar
Salt and black pepper
300 g Greek-style yoghurt, to serve

20 g Parsley
2 tsp Aleppo pepper (or chilli flakes)
30 g Shelled pistachios, roughly chopped 50 g Breadcrumbs
Zest of 1 organic lemon
1 tbsp Runny honey
3 tbsp extra-virgin olive oil, plus extra for serving
Salt and black pepper

Preheat the oven to 190C/375F. Put the pumpkin wedges into a large baking tray, add the garlic cloves, olive oil, vinegar and salt and pepper, then toss until evenly coated. Roast for 35-40 minutes, until the pumpkin is soft and golden around the edges.
For the gremolata, roughly chop the parsley, chilli and pistachios, and put in a bowl with the remaining gremolata ingredients. Mix until everything is coated in the olive oil and honey.
Remove the tray from the oven and sprinkle the gremolata evenly over the pumpkin. Return the tray to the oven and roast for a further 10 minutes, until the pumpkin...