Name: Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing
Yield: Makes 4 servings
Ingredients: 2 pounds/1 kg pumpkin, seeded and chopped into coarse slices; 1 large red onion, peeled and coarsely sliced; A few fresh sage leaves, coarsely torn; Salt and pepper; 2 tablespoons olive oil; 1 1/2 teaspoons cumin seeds or ground cumin; Juice of 1/2 lemon; 1 tablespoon olive oil; 1 teaspoon crème fraîche or sour cream; 2 tablespoons olive oil; 1 clove garlic, peeled and finely chopped; A handful of Swiss chard; A handful of curly kale

Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin DressingJan Baldwin

This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added.

Recipe notes

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