Pumpkin Salad

This great autumn salad from Ronnie Murray utilises pumpkins instead of just making them into soup again! You can also add almost anything to this salad, bacon lardons, toasted walnuts or try some nuggets of goat’s cheese. The whipped pumpkin mix can be made in a bigger batch and frozen to use later. It’s super tasty under grilled fish.

Ingredients

Whipped Squash
  • pumpkin / butternut squash peeled and roughly chopped
  • 75 ml olive oil
  • Flaked sea salt & black pepper
Roasted pumpkin and seed relish
  • 400g pumpkin / butternut squash peeled and roughly chopped
  • 75 ml olive oil
    50g pumpkin seeds
  • A pinch of dried chilli flakes
  • Flaked sea salt
  • Black pepper
Shaved squash
  • 400g pumpkin / butternut squash peeled and roughly chopped
  • Iced water
  • 2 handfuls of wild rocket leaves
  • 1 unwaxed lemon
  • A glug of good quality oil
  • Flaked sea salt & black pepper

Method

Whipped squash

Peel and remove the seeds, roughly chop the pumpkin into pieces. Place in a roasting tray and cover with the oil and seasoning.  Cover tightly with tin foil, this will help it to steam as well as roast.  Cook at 180c for 45-40 mins or until tender.  Put in a blender and blend until very smooth.  If your pumpkin is a bit dry you can add a splash of water.

Roasted pumpkin and seed relish

Cut the pumpkin into fork friendly pieces, place in a tray and toss in the olive oil and season. Roast until just soft. When soft, sprinkle the seeds and chilli flakes over the cooked pumpkin, return to the oven for a further 5 mins.

Shaved squash

Peel the pumpkin, cut into 4 quarters and remove the seeds. Using a mandolin or peeler, shave the squash into long thin strips. Put in ice water for at least 30 minutes. Drain well, put in a mixing bowl, zest the lemon over the shaved pumpkin then squeeze in the juice.  Add a glug of good quality olive or cold pressed rapeseed oil. Mix well.

To plate

Place 2 tbsp of whipped squash on the bottom of the plate and spread it out into a round. Put 5-7 pieces of the warmed roasted squash on top. Then arrange a nice handful of the shaved mix on top. Finish with a drizzle of oil.

Ingredients

Whipped Squash
  • pumpkin / butternut squash peeled and roughly chopped
  • 75 ml olive oil
  • Flaked sea salt & black pepper
Roasted pumpkin and seed relish
  • 400g pumpkin / butternut squash peeled and roughly chopped
  • 75 ml olive oil
    50g pumpkin seeds
  • A pinch of dried chilli flakes
  • Flaked sea salt
  • Black pepper
Shaved squash
  • 400g pumpkin / butternut squash peeled and roughly chopped
  • Iced water
  • 2 handfuls of wild rocket leaves
  • 1 unwaxed lemon
  • A glug of good quality oil
  • Flaked sea salt & black pepper

Method

Whipped squash

Peel and remove the seeds, roughly chop the pumpkin into pieces. Place in a roasting tray and cover with the oil and seasoning.  Cover tightly with tin foil, this will help it to steam as well as roast.  Cook at 180c for 45-40 mins or until tender.  Put in a blender and blend until very smooth.  If your pumpkin is a bit dry you can add a splash of water.

Roasted pumpkin and seed relish

Cut the pumpkin into fork friendly pieces, place in a tray and toss in the olive oil and season. Roast until just soft. When soft, sprinkle the seeds and chilli flakes over the cooked pumpkin, return to the oven for a further 5 mins.

Shaved squash

Peel the pumpkin, cut into 4 quarters and remove the seeds. Using a mandolin or peeler, shave the squash into long thin strips. Put in ice water for at least 30 minutes. Drain well, put in a mixing bowl, zest the lemon over the shaved pumpkin then squeeze in the juice.  Add a glug of good quality olive or cold pressed rapeseed oil. Mix well.

To plate

Place 2 tbsp of whipped squash on the bottom of the plate and spread it out into a round. Put 5-7 pieces of the warmed roasted squash on top. Then arrange a nice handful of the shaved mix on top. Finish with a drizzle of oil.