How to make pumpkin with crispy cavolo nero, pimenton breadcrumbs and preserved lemon yoghurt

Pumpkins (or squash) aren't just for Halloween, says Julia Platt Leonard. Roast them with some black cabbage and it will be far better than carving them

When is a pumpkin a pumpkin and when is it a squash? Think pumpkin and you probably think of the massive orange beast, ready to be carved into a suitably gruesome leer for Halloween.

And let’s be honest, once Halloween is over, your rapidly disintegrating pumpkin ends up on the compost heap. But pumpkins and squash are all part of the same cucurbita family that includes courgettes as well as harder ‘winter’ varieties.

And while, the pumpkin you carve wouldn’t be the tastiest to eat, there are lots of other family members that would.

Take the ‘Uchiki Kuri’, also known as the Winter, Onion, Hokkaido or Potimarron squash. It has a gorgeous yellowy-orange flesh with a lovely sweetness. If you can’t find that, then try a silvery-blue-skinned ‘Crown Prince’ or even a butternut squash.

Pair it with some crispy cavolo nero (black cabbage), or kale would work well too. Top it off with some smoky pimenton bread crumbs and a lemony dressing and you won’t really care whether it’s a squash or a pumpkin.

Pumpkin with crispy cavolo nero, pimenton breadcrumbs and preserved lemon yoghurt

1 pumpkin, about 1 kilo
200g cavolo nero or kale
25g bread crumbs
½ tsp smoked pimenton
garlic clove, peeled and smashed
1 preserved lemon, about 40g
50g Greek yoghurt
Juice of 1 lemon
Olive oil

Preheat oven to 220°C. With a sharp knife, cut the pumpkin in half from top to tail. Slice into quarters and then remove the outer skin with a vegetable peeler. Slice each quarter into four pieces so you have around 16 wedges in total. Place the wedges on a baking sheet and toss to coat with olive oil, around 1 tablespoon. Season with salt & pepper and place the pan in the hot oven.

Cook them until they’re nicely browned and tender – about 20 minutes. Turn them over halfway through cooking.

While the pumpkin is roasting, make the preserved lemon & yoghurt. Finely chop the preserved lemon, removing any small seeds. Stir in the yoghurt, the lemon juice and a drizzle of olive oil. Season with salt and pepper. It should be sharp and acidic with creaminess from the yoghurt.

To make the pimenton breadcrumbs, heat one tablespoon of olive oil in a frying pan. Add the smashed garlic and cook for a minute or two until it starts to turn golden. Add the bread crumbs and smoked pimenton. Stir and cook for a few minutes until the breadcrumbs turn a golden brown colour and are crispy. Remove from the heat, discard the garlic clove and set aside until ready to plate.

Tear the cavolo nero away from the tough stalk into strips. Wash the strips and spin them dry in a salad spinner. Place them on a baking sheet or roasting pan and drizzle them with a tablespoon or two of olive oil so they’re lightly coated. Season with salt and pepper and place in the hot oven. Cook for 4 or 5 minutes until nicely crisped.

Place the pumpkin and cavolo nero on a serving platter. Drizzle over some of the preserved lemon yoghurt. Dust with the pimenton breadcrumbs and serve with some extra preserved lemon yoghurt on the side.

Follow Julia Platt Leonard for more recipes at @juliapleonard