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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  • 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


  • 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.