roasted pumpkin with walnut pomegranate salsa

is it just me or does the pumpkin-everything fever take over not only pinterest but also mainland, switzerland? i’ve seen strange types of pumpkins pop up everywhere, from spaghetti squash to grey star pumpkins, acorns to albino pumpkins… well, and they’re in every food, too. doesn’t matter if it’s sweet or savoury. or both. there are pumpkin spiced chai soy lattes. and pumpkin cranberry breads.  and pumpkin yoghurt cakes. and pumpkin seed oil kale smoothies. just… nah. this is too much.

what i do love, however, is a great, big bowl of steaming pumpkin soup. hmm. i think i’m going to make one tonight, actually.  and roasted, roasted pumpkin is basically the best way to make pumpkin, anyway. this salsa here was so fragrant, a little bitter but also refreshing and fruity with the pomegranate. a real feast for the eye – and the mouth, too. 

1 medium sized musque pumpkin – or crookneck, acorn, butternut squash (anything works)

2 tbsp. olive oil

1 tsp. fleur de sel

200 g walnuts, coarsely chopped

1 pomegranate, arils

1 organic orange, juice

2 tbsp. zest of organic orange

3 tbsp. olive oil 

1 tbsp. soy sauce

1 tsp. maple syrup

1/2 tsp. harissa

1 garlic clove, finely chopped

1 tsp. fleur de sel

1 handful parsley

a little pumpkin seed oil, to finish things off

first, half the pumpkin, discard the seeds, then cut into slices. leave the skin on (it renders soft with baking and it gives the pumpkin more character). massage it (just kidding, brushing will do) with olive oil, sprinkle with salt. bake at 200 c / 400 f for about 30 minutes. remove and let cool to room temperature. 

in the meantime, prepare the salsa (the salsa can be prepared ahead): toast the walnuts in a dry pan for a couple of minutes, shake occasionally. remove, let cool. remove the arils of the pomegranate (to do this stainfree, i suggest doing it while submergin the pomegranate halves in a bowl of water). make a dressing with the remaining ingredients: orange juice and zest, olive oil, soy sauce, maple syrup, harissa, garlic and salt. add the walnuts, pomegranate and parsley. combine well. arrange the pumpkin on a plate, then ladle the salsa on top, liberally. sprinkle with a little pumpkin seed oil, for extra pumpkin flavor kick.