For winter: roasted pumpkin & shallots, toasted hazelnuts & soft cheese

Preparation info
  • Serves


    • Difficulty


Appears in
Pomegranates & Artichokes: Recipes and memories of a journey from Iran to Italy

By Saghar Setareh

Published 2023

  • About


  • 700–800 g (1 lb 9 oz1 lb 12


Preheat the oven to 200°C (400°F). Put the pumpkin and shallot on a large baking tray with ½ teaspoon of the salt, 2 tablespoons olive oil and the rosemary sprigs. Toss to coat the vegetables, then arrange them on the tray so they’re not overlapping. Roast for about 30 minutes, or unti