Roasted (musque) pumpkin with walnut pomegranate salsa
ingredients:1 medium sized musque pumpkin (I prefer Sugar Pies, but you can also use Butternut Squash)2 tbsp. olive oil1 tsp. fleur de sel
ingredients for the salsa:200 g walnuts, coarsely chopped1 pomegranate, arils1 organic orange, juice2 tbsp. zest of organic orange3 tbsp. olive oil 1 tbsp. soy sauce1 tsp. maple syrup1/2 tsp. harissa1 garlic clove, finely chopped1 tsp. fleur de sel1 handful parsleya little pumpkin seed oil, to finish things off
directions: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.