Autumn has arrived in Cape Town and so the arrival of some beautiful pumpkins! Acorn squash is a small winter squash with a green exterior and lovely sweet orange flesh in the inside.
The pumpkin is beautifully paired with zingy lime, creamy avo and punchy herbs. I love a bit of texture in a salad and have roasted the squash seeds, which I coated with some olive oil and five spice, until golden and crunchy.
The salad might appear quite ‘involved’ but it is really just chopping some herbs and blitzing some avo while your pumpkin is roasting.
Don’t bother with peeling your squash, if still relatively young, the skins will soften while roasting. If your squash is on the older side, you can peel them once roasted as they tend to get a bit ‘leathery’.
Seasonal Swops: you can butternut or larger pumpkin here. Swop out the herbs by adding your favourites. Basil and tarragon would be lovely additions too.
Getting Ahead: the pumpkin and pumpkin seeds can be roasted a few days before. The herb oil can be made ahead but it is best to leave the avo until you are ready to serve to prevent discolouration.