Photography: James Moffatt / Styling: Steve Pearce
Salt-roasting whole pumpkins is a simple technique with impressive results. Wrapped in a savoury crust, the butternut pumpkin steams gently as it roasts, becoming beautifully tender, sweet and concentrated in flavour. Once cracked open, it is served warm with a vibrant salsa verde made with parsley, basil, garlic, anchovy, lemon, green olives and pepitas. The sauce brings freshness, briny depth and a little chilli-style brightness, while parmesan adds a final savoury finish. It is a striking vegetarian centrepiece or generous side for relaxed entertaining.
Ingredients
Method
To make the salt crust dough, place the flour, salt, and egg whites in the bowl of an electric stand mixer. Add ½ cup (125ml) of water and, using a dough hook, mix until the dough comes together.
Turn out onto a bench, knead until smooth. Cover and set aside to rest for 20 minutes.
Preheat oven to 200°C (180°C fan-forced). Divide the dough in half. Roll each half out between 2 sheets of non-stick baking paper until 5mm thick. Wrap around each pumpkin.
Place on a large baking tray and roast for 1 hour and 30 minutes, or until tender (to test, insert a skewer in the thickest part). Set aside to cool slightly.
To make the salsa verde, combine the parsley, basil, garlic, anchovy and lemon zest in a blender. Add oil and blend until smooth. Add olives, pepitas and lemon flesh.
To serve, crack the salt off the pumpkin (discarding the salt crust). Serve warm, drizzled with salsa verde and parmesan.
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