Smashing Pumpkins
This is a simple recipe, elemental, even. Also earthy, fabulous and one of my favorite ways to gourd. This is lovely even grapeless. Try with a sprinkle of turmeric, curry powder or ginger. Autumnal as hell.
Ingredients
- As much pumpkin or winter squash as you’ve got on hand -- okay a 2-1/4 pound pumpkin, or about 6 cups, cubed
- 1/4 cup walnuts
- 1-1/2 cups seedless red grapes
- 2 tablespoons walnut oil
- 1 sprig of fresh sage do not attempt with dried sage. You will only be wasting your time.
- sea salt and freshly ground pepper
Instructions
- Preheat oven to 425.
- Chop pumpkin into cubes, about an inch or so. Dump cubed pumpkin into a large bowl. Add grapes, walnut oil and toss to coat.
- Spread pumpkin and grapes on rimmed baking sheet. Season with salt and pepper and roast for half an hour.
- Chop walnuts and sage coarsely. Add to pumpkin, giving everything a stir to prevent sticking, and continue roasting for another 10 minutes.
- Season with salt and pepper.