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Oven Roasted Heirloom Pumpkin with Calabrian Chilies, Fresh Curry Leaves, and Sorghum Vinaigrette


1 teaspoon coriander (whole)

2 teaspoons turmeric (whole)

½ teaspoon cardamom (whole)

1 tablespoon cumin (whole)

1 stick cinnamon, grated

½ cup Kentucky sorghum

½ cup cider vinegar

1 teaspoon salt

2 cups extra virgin olive oil, divided

1 heirloom pumpkin from Ambrose Family Farm (about 4−6 pounds)

1 teaspoon butter

1 palmetto sweet onion, julienned

6 cloves garlic, sliced

3 dried Calabrian chilies

8 fresh curry leaves


Spice Mixture Toast the coriander, turmeric, cardamom, and cumin in 350-degree oven for 30 seconds. Grind toasted spices. Add in grated cinnamon. If you can’t get whole spices you can use previously ground spices. Vinaigrette  In a medium-sized mixing bowl add sorghum, cider vinegar, and salt. Slowly add 1¾ cups olive oil while whisking until you reach desired consistency. Taste for seasoning and set aside. Pumpkin Seeds
  1. Cut the pumpkin in half and scoop out all the seeds. Rinse seeds, removing pulp and residual pumpkin. Boil seeds for 5−7 minutes. Dry and cool.
  2. Toss together with spice mixture and toast in a 300-degree oven for about 10−15 minutes or until golden brown and crispy.
Pumpkin/To Serve
  1. Using a sharp knife, take the skin off pumpkin, removing any unripe parts, usually denoted by green color.
  2. Cut the pumpkin into 1-inch cubes.
  3. Heat a large cast iron skillet over medium-high heat. Add ¼ cup oil and 1 teaspoon butter. Add onion, garlic, and chilies, and sweat for three minutes or until tender. Add pumpkin to the pan and toss to incorporate. Salt and pepper to taste.
  4. Place the pan in a 400-degree oven and toast until pumpkin is tender, about five minutes.
  5. Serve pumpkin on a plate, drizzle with the vinaigrette, and garnish with the toasted pumpkin seeds and curry leaves.
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