Hacked off the top of a small pumpkin, scooped out the seeds, added sprigs of sage and rosemary, slathered it in olive oil, wrapped it in foil, cooked it at a low heat (around 425 or so) for about two hours.
The outside became lacquer like and the pumpkin literally fell out. I scooped it out, gently smashed it with some high grade fancy schmancy European butter, added in a little Kosher salt and poultry seasoning (to elevate the rosemary and sage infusion). This will be the base for many of my soups, raviolis etc. this fall…
I served it with a pork loin and pomegranate molasses that I snagged at Sahadis, and roasted brussel sprouts. The pomegranate molasses was very tangy and had subtle burnt sugar undertones. It does not have a strong flavor like a deep black strap molasses. This is a fairly inexpensive, easy, and fast meal to put together too. Sliced the brussel sprouts, lightly tossed them in olive oil and Kosher salt, and put them in a shallow baking pan. The pork loin was about a 1 lb, so I seared it off, topped it with a little cracked pepper and finely chopped fresh thyme, put it in a shallow baking pan but covered it with foil and baked them both at 375 degrees for about 25 minutes.
Leave a comment