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Tuscan Autumn Orzo Salad | With Oven-Roasted Pumpkin & Sage
(0)
35 min
Under an hour
Gurkerl Küche
Vollwertiger toskanischer Herbstsalat mit in Olivenöl nussig getoastetem Orzo, im Backrohr karamellisiertem Hokkaido-Kürbis und frischem Salbei. Vollendet mit knackigem Rucola, gerösteten Pinienkernen und gehobeltem Parmigiano Reggiano.
Ingredients
Preparation method
Roast Pumpkin in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the Hokkaido pumpkin, cut in half, scoop out the seeds with a spoon, and cut the flesh into bite-sized, approx. 1.5 cm cubes. Peel and finely chop the garlic cloves. Pluck the fresh sage leaves from the stems and roughly chop.
Spread the pumpkin cubes on the prepared baking sheet, drizzle with half of the olive oil (approx. 2 tbsp), and toss thoroughly with the chopped garlic, sage, and a pinch each of salt and pepper. Roast in the preheated oven for approx. 20 minutes until the pumpkin is tender and lightly browned at the edges.
Chef's tip
Nutty flavor kick: Toasting the risoni in olive oil before cooking releases fantastic roasted aromas that pair perfectly with the natural sweetness of the roasted pumpkin.
Meal prep tip: This salad is ideal to prepare the evening before. Simply store the arugula, Parmesan, and pine nuts separately and fold them in just before serving.
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