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A Perfect Pantry

Roast Butternut Pumpkin with Pine Nuts and Balsamic Vinaigrette

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    • images/stories/recipes/Pumpkin and Pinenut.jpg
    • 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

    1. Preheat the air frying oven to 200°C by turning the timer dial to 5 minutes.
    2. Cut pumpkin into 2cm thick slices and coat with oil, thyme, salt and pepper.
    3. 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.
    4. To make the dressing, mix all ingredients in a bowl.
    5. 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

    • Air Chef Air Frying OvenAir Chef Air Frying Oven
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    Guest 26 October 2021

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