Recipe

Roasted grape and pumpkin agrodolce platter

Surprisingly, common table grapes relish some roasting time in the oven, transforming into little caramelly globes of flavour which, in this dish, burst sour-sweet deliciousness onto roasted pumpkin. A sprinkle of toasted seeds adds a final, lovely crunch.

By Fiona Hugues
  • 40 mins preparation
  • Serves 4 - 6
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Ingredients

  • 1 small butternut pumpkin, seeds removed (no need to peel), cut into 1.5cm rounds and slices
  • 1/4 small green buttercup pumpkin, peeled, cut into small wedges
  • olive oil, for cooking
  • 5-6 small bunches green grapes (about 50-60 grapes in all)
  • handful fresh sage leaves
  • 1/4 cup honey
  • 1/2 red chilli, finely chopped
  • 1/3 cup white wine vinegar
  • juice ½ lemon
  • 2 tbsp toasted seeds (see recipe below) or crushed roasted almonds

Method

  • 1
    Preheat oven to 190˚C fanbake.
  • 2
    Place the butternut and buttercup pumpkin pieces on a baking tray lined with baking paper. Drizzle with olive oil and roast for 15 minutes, then turn slices over and roast for a further 10 minutes or until golden at the edges and tender when tested with a sharp knife.
  • 3
    While pumpkin is roasting, place grape bunches on another lined baking tray, drizzle with a little olive oil and place in the oven with the pumpkin. Roast for 15 minutes.
  • 4
    Fry sage leaves in a little olive oil over high heat until crispy (1-2 minutes). Drain on paper towels.
  • 5
    To make the agrodolce (an Italian sweet and sour sauce), place the honey, chilli, vinegar and lemon juice in a small pan over medium heat. Simmer and reduce until syrupy (around 10 minutes).
  • 6
    Arrange the roast pumpkin on a serving plate, sprinkle over the sage leaves and toasted seeds. Drizzle over the agrodolce sauce and season with salt and pepper.
Toasted seeds
  • 7
    In a dry frying pan add ½ cup pumpkin seeds, ½ cup sunflower seeds and 1 Tbsp sesame or flaxseeds (linseeds). Toast over medium heat, stirring often, until fragrant and just starting to pop; be careful not to let them burn. Sprinkle with a little salt, shake the pan and let it cool. Seeds will keep in an airtight container for up to 10 days.