Gourmet Pumpkin Slices & Shallot Recipe

November 19, 8:54 PMNY Ethnic Food ExaminerAimée Kligman

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You should not be surprised if I tell you that where I come from, people did not eat pumpkins. We used pumpkins to feed pigs, and I was rather taken aback when I came to this country and realized that this was a favorite staple of the American people, especially around Thanksgiving.

But I adjusted quickly. My first pumpkin pie experience was very rewarding, and I remember the first time I made pumpkin tassies with walnuts...I nearly ate the whole thing myself.

You don't have to discard unused pumpkins which you've used as decorations. Here's a wonderful way to serve pumpkin as a gourmet vegetable on your holiday table, or afterwards.

2 lb. pumpkin / 3 tbsps olive oil/ 1 tbsp red wine vinegar/ 2 or 3 tbsps or dried cranberries/ 2 or 3 tbsps finely chopped nuts/1 clove shallot finely chopped/ a large pinch of salt/a large pinch of cayenne pepper/a large pinch of black pepper

Preheat oven to 450 deg. Cut and scoop and discard pumpkin seeds, and slice pumpkins into slices as seen above. (about 2" width). Place them on a baking sheet, drizzle with 1 tbsp olive oil, cayenne pepper and salt. Grill in center of oven for 25 minutes or until pumpkin tender. Beat the remainder 2 tbsps olive oil with vinegar, shallot, salt and pepper. Move pumpkin slices into serving plate and drizzle vinegar mixture and end by sprinkling with cranberries and nuts. Serve with main dish. (goes with meats like pork, chicken or steak).

 photo source: Châtelaine.ca