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🍽️ Roasted Pumpkin with Mushrooms and Corn Salad

276 kcal · 30 min · 4 servings

Roasted Pumpkin with Mushrooms and Corn Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the pumpkin in half and remove the inside with the seeds.
  2. 2. Cut the flesh into strips about 2 centimeters wide.
  3. 3. Remove the hard skin from the strips.
  4. 4. Peel the garlic clove and press it finely.
  5. 5. Mix the garlic with salt, cayenne pepper, and olive oil to make a seasoning oil.
  6. 6. Place the pumpkin strips on a baking sheet lined with baking paper.
  7. 7. Brush the strips evenly with the seasoning oil.
  8. 8. Preheat the oven to 250 degrees Celsius top/bottom heat (220 degrees Celsius with fan or highest gas setting).
  9. 9. Bake the pumpkin for about 15 minutes in the hot oven.
  10. 10. Wash the lemon under hot water and pat it dry.
  11. 11. Grate one teaspoon of lemon zest.
  12. 12. Squeeze the juice from the lemon.
  13. 13. Mix the lemon juice and zest with honey.
  14. 14. Season the mixture with salt and a pinch of cayenne pepper.
  15. 15. Stir in pumpkin seed oil to finish the vinaigrette.
  16. 16. Clean the mushrooms and slice them.
  17. 17. Wash the spring onions and cut them into fine rings.
  18. 18. Mix the mushroom slices, spring onion rings, and 4 tablespoons of the vinaigrette.
  19. 19. Take the pumpkin out of the oven and turn the strips.
  20. 20. Brush the strips again with the seasoning oil.
  21. 21. Put the pumpkin back in the oven and bake for another 10 minutes.
  22. 22. Clean the corn salad and wash it thoroughly.
  23. 23. Spin the corn salad dry.
  24. 24. Take the finished pumpkin out of the oven and place it on a plate.
  25. 25. Distribute the mushroom mixture and the corn salad on top of the pumpkin.
  26. 26. Drizzle the dish with the remaining vinaigrette.

Nutrition per serving