A Perfect Pantry
Roast Butternut Pumpkin with Pine Nuts and Balsamic Vinaigrette
- PREP TIME
10 min - COOK TIME
20 min - READY TIME
30 min - SERVINGS
4
INGREDIENTS
- 1 butternut pumpkin
- 20g toasted pine nuts
- 20ml olive oil
- ¼ bunch thyme
- Pinch of salt
- Pinch of pepper
- Vinaigrette
-
VINAIGRETTE
- 100ml olive oil
- 40ml balsamic vinegar
- 1 tbsp Dijon mustard
- Salt & pepper
DIRECTIONS
- Preheat the air frying oven to 200°C by turning the timer dial to 5 minutes.
- Cut pumpkin into 2cm thick slices and coat with oil, thyme, salt and pepper.
- Once the ‘HEATING’ light goes off, turn the timer to 20 minutes. Place pumpkin into the air frying oven basket and allow to cook, until soft and tender.
- To make the dressing, mix all ingredients in a bowl.
- To serve, lay pumpkin on a platter or board and drizzle vinaigrette over the top and garnish with a few sprigs of thyme and toasted pine nuts.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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