This is a perfect side to your fall roasts. It's colorful, healthy and has great texture. Hokkaido pumpkin is a mild pumpkin, not overly sweet like other pumpkins and winter squashes. This makes it easy to season so that it goes well with many different cuisines. This time I seasoned it a little to the mild side, and it went perfect with our rotisserie chicken.
- 1 medium Hokkaido pumpkin/red kuri squash
- 2 sprigs fresh rosemary
- ½ teaspoon piment d'espelette
- 1 teaspoon salt
- 1 tablespoon olive oil
- 250 g (8.8 oz) 5 grains (mix of spelt, barley, whole grain long rice, Kamut and oats berries)
- 1 large handful Italian parsley, chopped
- 15 g roasted pumpkin seeds
- 1 orange, peeled and cut into filets
- salt & pepper to taste
Cook the grains according to package instructions. I cooked it in chicken stock. Drain and let sit to cool.
Preheat the oven to 400℉ (200℃).
Peel the pumpkin, cut it into two halves and scoop out seeds. Cut the pumpkin into ¾-inch cubes. Coat pumpkin with olive oil, rosemary, piment d’espelette and salt. Bake the pumpkin in a large ovenproof dish in a single layer, for 30-40 minutes. Let the pumpkin cool before mixing.
In a large bowl, mix together pumpkin, grains, parsley, orange filets and pumpkin seeds. Season the salad with salt and pepper. You can dress the salad with a lemony vinaigrette that you like.