I’m sashaying my way into brussel sprout season with my sparkly jumper and Christmas tree earrings just as pumpkin season is drawing to a close. I feel like we don’t give pumpkin enough credit apart from celebrating our scary carvings. Well, I’m going to tell you something important – Pumpkins and brussel sprouts go together like ‘The Rock” and Kevin Harte. They were made to be together and this dish proves it.
List of Ingredients
- 1 red onion or 2 shallots and 2 cloves of garlic
- 1 small pumpkin or a butternut squash
- A large punnet of brussel sprouts
- pine nuts and/or flaked almonds
- tamari soya sauce (or just regular if you don’t have Tamara)
- fresh (or dried if needed) thyme
- Some chopped bacon if you really love meat
You should know that you don’t have to have the pumpkin. If you just want the sprouts, then this recipe will work perfectly, but it would be a pity to do without them because they provide the most wonderful contrast in texture.
Lets Start With The Pumpkin
Scoop out the inside of the pumpkin making sure to get rid of all the seeds. Lay flat on a baking tray and drizzle with an oil of your liking. I love a good rapeseed chilli oil and it gives the most amazing flavour without adding too much heat. Olive oil does fine too. Grind black pepper (and a little pink salt if you wish) on top or a smattering of sesame seeds.
Bake in the oven for at least 30 minutes at 180 degrees (fan assisted). Stick a sharp knife through the dense part of the flesh to ensure it is cooked through as its better to have them a little over done rather than under done.
Now For The Sprouts…
While the pumpkin is baking, start to peel your brussel sprouts. Remove the tough base and the 1st outer layer of leaves. You can slice them in half or leave them whole, but make sure they have cooked through or they will give you tummy cramps and terrible wind (so I’m told). Pour boiling water over the sprouts and allow to simmer gently for about 3 minutes or until they turn bright green. Remove them immediately from the water once this happens.
Fry your shallots/onion and the garlic in a little butter or oil. If you wish to use bacon lardons, this is where you would add them to the onion and garlic. Toast the pine nuts (+/- the flaked almonds) in a dry frying pan on a medium heat until they brown just a little. Add them to the shallots and garlic and allow the two to mix.
Once browned and softened, add the nut mix to your brussel sprouts and pop them in an oven tray. Drizzle with tamari and then pop them in the oven for the final 5-10 minutes of cooking for the pumpkin.
Part II – The Re-fry
Scoop out the pumpkin and add to a hot frying pan to reheat it and crisp up the edges. You can add butter if you like, but I don’t because I like a drier texture. From here, add the brussel sprouts and nut mix to the pan. Add another dash of tamari if it needs it and a generous sprinkle of fresh thyme. Season with black pepper. Mix the pumpkin well with the sprouts.
We had this on its own for dinner with some of my delicious tandoori cauliflower and broccoli. If you want to try that recipe, you can find it here.
I really hope you enjoy making this dish – I know lots of you love brussel sprouts secretly, but I want you to share the love so others can too. Don’t forget to tag me on social media in your wonderful efforts.
Yours in health, happiness and food – Fi xxx