Baked Pumpkin with Lemon, Sautéed Greens, and Toasted Cumin Dressing
"This is perfect to serve with some quinoa or wild rice as a main to a non-meat eater, or as a side with some roast chicken for the carnivorous. It's also good served warm the following day with a little grilled tofu added...."
INGREDIENTS
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2 pounds/1 kg pumpkin, seeded and chopped into coarse slices
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1 large red onion, peeled and coarsely sliced
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A few fresh sage leaves, coarsely torn
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Salt and pepper
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2 tablespoons olive oil
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1 1/2 teaspoons cumin seeds or ground cumin
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Juice of 1/2 lemon
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1 tablespoon olive oil
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1 teaspoon crème fraîche or sour cream
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2 tablespoons olive oil
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1 clove garlic, peeled and finely chopped
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A handful of Swiss chard
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A handful of curly kale
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