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Ingredients
Jap pumpkin with cinnamon and currants. Photo: Marina Oliphant
½ jap pumpkin, sliced in 3cm wedges, skin on, seeds removed
Extra virgin olive oil
Salt flakes
Freshly ground pepper
4 pinches cinnamon
3 tbsp currants
40ml sherry vinegar
3 eschalots, finely sliced
Pinch sugar
Method
1. Preheat oven to 180C.
2. Toss the pumpkin wedges in enough olive oil to coat, season with salt, pepper and cinnamon. Place on a tray lined with baking paper and bake for 30 minutes.
3. Add the currants to a pot with the vinegar and bring to a simmer. Turn off the heat and allow to sit and plump up.
4. In a small bowl, add the eschalots, a pinch of sugar and salt, mix, scrunching with your fingers. Add a splash of oil, the currants and any vinegar left in the pot, stir, pour over the hot pumpkin and serve.
Serve with Karen Martini's porchetta and silverbeet gratin.
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