Photography: Benito Martin. Styling: Kate Brown.
Roasted pumpkin and asparagus will be your new favourite roast veg combo with this decadent side recipe, perfect for entertaining. The roasted pumpkin and asparagus is drizzled with a buttermilk dressing that delivers a hint of chilli and a dash of warmth from honey. Plus, wedges of onion and chive cream cheese add a delightful creamy element.
Ingredients
Method
Preheat oven to 220°C/200°C fan-forced. Line three large oven trays with baking paper.
Leaving skin intact, cut pumpkin into thin wedges. Place on trays. Brush with 2 tablespoon of the oil; season. Roast for 20 minutes or until tender.
Toss asparagus with remaining oil; season. Place on top of pumpkin; roast for a further 5 minutes or until asparagus is just tender.
BUTTERMILK DRESSING Place ingredients in a screw-top jar; shake well. Season to taste.
Peel rind from lemon in long thin strips using a zesting tool, if you have one. Alternatively, remove rind with a vegetable peeler, cut off any white pith, cut into long thin strips with a sharp knife.
Arrange roasted pumpkin and asparagus on a large platter. Top with the spring onion and chive cream cheese and pecans; drizzle with dressing. Scatter with lemon rind and micro herbs, if using; serve.
Can this roast pumpkin salad be frozen?
No, this roast pumpkin and asparagus dish is not suitable to freeze.
Can the salad be made in advance?
Buttermilk dressing can be made up to 3 days ahead and refrigerated.
Do I need to use Queensland blue pumpkins?
No, you do not. For this roasted pumpkin and asparagus recipe, you can use the same weight piece of Kent pumpkin instead of Queensland blue, if preferred.
Kent pumpkin is also known as Jap pumpkin. It has a grey ribbed skin with yellow speckles, and has yellow flesh. Learn more about the most popular pumpkin varieties here.
What if I don’t have buttermilk?
If you don’t have buttermilk, you can easily make your own with this method, or see this list of ingredient substitutes.
How to prepare asparagus
The Test Kitchen recommends trimming off around 2cm from the bottom of each spear to remove the tough fibrous ends. There is no need to peel the asparagus. Then, for this roasted pumpkin and asparagus recipe, simply chop in half crossways.
For more information on preparing and storing asparagus, read this article on how to prep, store and cook asparagus from Food Director Sophia Young.
