Roast Butternut Pumpkin with Hazelnut Pesto, Kale & Parmesan Crisps

Name: Roast Butternut Pumpkin with Hazelnut Pesto, Kale & Parmesan Crisps
Yield: Serves 4
Cuisine: Australian
Ingredients: Zest and juice of 1 lemon; 45 g (¼ cup) toasted hazelnuts, coarsely chopped; 70 g (1 cup) finely grated parmesan; 1 bunch kale, hard stalks removed, leaves coarsely chopped; 1 garlic clove, peeled; 80 ml (⅓ cup) lemon extra virgin olive oil; 2 tbsp vegetable oil; 5 green cardamom pods, bruised; 1 tsp fennel seeds; 55 g (⅓ cup) toasted hazelnuts, halved; 1 tsp shio kombu (seasoned dried kelp), finely chopped; 2 small kale leaves, torn into pieces; 1 tsp ground cumin; 150 g parmesan, finely grated using a microplane; 1 butternut pumpkin, peeled; 4 garlic cloves, smashed with the back of a cook’s knife; 1 kg Jap (Kent) pumpkin; 4 fresh thyme sprigs; 4 fresh rosemary sprigs; Fresh fennel fronds, for serving; Sea salt flakes and freshly cracked black pepper, for seasoning; 80 ml (⅓ cup) vegetable oil; Sea salt flakes, for seasoning; Lemon extra virgin olive oil, for blending, if needed; Freshly cracked black pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

150 g parmesan, finely grated using a microplane
1 butternut pumpkin, peeled
80 ml

Europe
Oceania
United Kingdom
Australia
Sydney
Dinner
Mediterranean
Vegetarian
Gluten-free

Method

Begin with making some parmesan crisps. Line a microwave-safe plate with baking paper. Evenly sprinkle the parmesan over the baking paper until 5mm thick. Microwave for 40-60 seconds or until melted and golden. Transfer parmesan crisp on the paper to a benchtop to crisp up and cool completely. Break into small (about 5cm long) shards.
Next, make the pumpkin pur