Roasting seasonal veggies on a tray in the oven is genius cooking because a) the oven is doing almost all the work, you can read a book or go for a jogg meanwhile, b) it works for every season – just use whatever veggies that’s available, and c) roasted veggies are delicious.

Serve this one as a green side at the buffet, or add some cooked sorghum, millet or whole oats + a creamy hummus (like THIS https://foodpharmacy.se/2019/01/quinoa-och-broccolisallad-med-svarta-bonor-misomarinerade-rotsaker-och-gurkmejahummus/ turmeric hummus one) and call it a Hearty roasted pumpkin bowl!

Roasted pumpkin with kale, lingonberries, dijon dressing and pecans
Serves 4

2 small muscat pumpkins
400 gram kale
75 gram pecans
2 dl / 0.8 cups lingonberries
1/2 Tbsp cold pressed rapeseed oil

Dijon dressing

1/2 dl / 0.2 cups dijon mustard, unsweetened
1 dl / 0.4 cups cold pressed rapeseed oil
1/2 dl / 0.2 cups water
1 Tbsp apple cider vinegar
1 tsp maple syrup, optional for a sweeter taste
salt and freshly ground black pepper

Pre heat the oven to 120 °C. Wash and cut the pumpkins in half, scoop out the seeds using a spoon (save the seeds for roasting later!) them and cut the rest in slices. Put on a baking tray and roast in the oven for 60-70 minutes (depending on size), or until the pumpkin is soft.

Cut away the thick bottom steam of the kale, tear the leafs in to smaller pieces. Massage with olive oil and a pinch of salt until silky. Add to the pumpkin tray together with the pecans when 15 minutes remains and bake until kale is soft – and pecans crunchy!

Mix all the ingredients for the dressing. Salt and pepper to taste. Drizzle over the tray. Sprinkle with lingonberries.

This is a guest post. The opinions expressed are the writer’s own.