Roast pumpkin with horseradish and mint salsa

Roast pumpkin with horseradish and mint salsa

Try this recipe for a delicious vegetarian option with a stunning balance of flavours.

TOTAL TIME 1 hour | SERVES 6 

INGREDIENTS

• 1 kg pumpkin
• 2 tbsp olive oil

HORSERADISH CREAM 

• 30 g fresh horseradish, peeled, grated finely
• 250 g crème fraîche
• 3 tsp lemon juice

MINT SALSA 

• 5 anchovy fillets
• 1 clove garlic, chopped
• 2 tbsp baby capers
• 1 cup  mint leaves
• 1 cup flat-leaf parsley leaves
• ½ cup extra virgin olive oil

METHOD

PREHEAT the oven to 200°C. Line a large oven tray with baking paper.

WASH the pumpkin. Cut into 5cm thick wedges with skin on.

PLACE pumpkin wedges and oil in a large bowl. Season generously. Massage oil and seasoning onto each piece of pumpkin. Transfer to the oven tray, standing the wedges upright. Roast the  pumpkin for 50 minutes or until tender.

MEANWHILE, make horseradish cream and mint salsa.

HORSERADISH CREAM 

PLACE ingredients in a small bowl; season with salt. Stir gently to combine. Transfer to a serving bowl. Refrigerate the horseradish cream until required. 

MINT SALSA 

PULSE ingredients in a food processor until a chunky consistency forms. Season if required. Transfer to a serving bowl.

SERVE pumpkin wedges hot or room temperature with horseradish cream and mint salsa.

FOOD TEAM TIP: Butternut could also work as a substitute for the pumpkin.

Print Recipe

Roast pumpkin with horseradish and mint salsa

Serves: 6

Total Time: 1 hour

Ingredients

• 1 kg pumpkin
• 2 tbsp olive oil
• Horseradish cream
• 30 g fresh horseradish,peeled, grated finely
• 250 g crème fraîche
• 3 tsp lemon juice
• Mint salsa
• 5 anchovy fillets
• 2 tbsp baby capers
• 1 clove garlic, chopped
• 1 cup mint leaves
• 1 cup flat-leaf parsley leaves
• ½ cup extra virgin olive oil

Instructions

1

Preheat the oven to 200°C. Line a large oven tray with baking paper.

2

Wash the pumpkin. Cut into 5cm thick wedges with skin on.

3

Place pumpkin wedges and oil in a large bowl. Season generously. Massage oil and seasoning onto each piece of pumpkin. Transfer to the oven tray, standing the wedges upright. Roast pumpkin for 50 minutes or until tender.

4

Meanwhile, make horseradish cream and mint salsa.

For the Horseradish cream

5

Place ingredients in a small bowl; season with salt. Stir gently to combine. Transfer to a serving bowl. Refrigerate until required. 

For the Mint salsa

6

Pulse ingredients in a food processor until a chunky consistency forms. Season if required. Transfer to a serving bowl.

7

Seve pumpkin wedges hot or room temperature with horseradish cream and mint salsa.

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ALSO SEE: Roast pumpkin with rosemary crumble

Feature image: Aremedia

Jezza-Rae Larsen

A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.