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Spicy Honey Pumpkin with Olive Oil

40 mins
A little more challenging
4 people

Sweet or savoury? This tasty snack or accompaniment works equally well either way.

1 Hokkaido pumpkin, about 500g
4 sprigs of thyme
2 sprigs of rosemary
4 star anise
1 cinnamon stick
4 cardamom pods
2 tbsp olive oil
2 tbsp honey

  1. Cut the pumpkin in half, remove the seeds and cut it into 8 slices. Pluck the thyme leaves and the rosemary needles, crumble the cinnamon stick and crush the cardamom, and mix all these with olive oil and honey.
  2. Seal the marinade and the pumpkin slices in a SousVide bag. Place the bag on shelf level 3 on the ‘SousVide’ program and cook at 85°C for 40 minutes.
  3. To serve, sprinkle with star anise and broken cinnamon stick.
To serve

Enjoy as a snack on its own, or as a savoury accompaniment to a game dish. Or serve just warm with a well-flavoured walnut or cherry ice cream, topped with a handful of crunchy amarettini.

Chef's Secret
You can use butternut or Muscat squash instead, but peel them first. Only Hokkaido has the tender, aromatic skin.

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