We picked out a pumpkin this past week. Apparently I was supposed to wait until after Halloween to eat it. Yoopsie.
If you intend to eat pumpkin, buy one that is small to medium-sized. The larger ones are less flavorful. You won’t need a whole pumpkin for this recipe unless you’re serving ten people, so use a small one or cut a portion of a larger one and save the rest for a soup or pie. To compliment the roasted pumpkin I added chopped sage (it goes well with most types of squash). I seasoned the trout with coriander seeds from the garden.
This is a simple and delicious fall dish. Enjoy!
• 2 trout fillets (about 275g each), cut in half
• 1 small pumpkin, cut in wedges
• 1 tablespoon coriander seeds, roughly ground
• 1 tablespoon fresh sage, chopped
• 3 tablespoons butter
• juice from half a lemon
• salt + ground black pepper
Pre-heat the oven to 425°F.
Lay the pumpkin on a baking sheet or parchment paper.
Drizzle with oil.
Roast in the oven for 35-45 minutes, or until golden brown and cooked thoroughly.
Just as it gets out of the oven, add the sage and season with salt.
Lower the oven temp to 350°F.
Put the trout on aluminium foil. Sprinkle with the coriander seeds, salt, black pepper, and lemon juice. Top each piece with 1 teaspoon of butter and gently enclose the trout in the foil.
Bake in the oven for 15-18 minutes.
Serve with a few slices of roasted pumpkin.