Matthew Kenney knows a thing or two about veggies. He's a plant-based chef and owner of Plant Food + Wine, plus dozens of other successful restaurants strewn across LA, New York, Sydney, Sau Paulo,
Pumpkin isn't just for lattes at Starbucks. It's an incredibly nutritious, easy-to-cook food. Full of vitamin A, and also containing vitamins B, C
Pumpkins roasted in almond oil with roasted grapes and pepitas.
1 large kabocha squash
1 small cheese pumpkin
12 makrut lime leaves
24 sprigs lemon thyme
2 cups cold-pressed almond oil
2 cups red grapes
2 tablespoons cold-pressed almond oil
1⁄4 teaspoon sea salt
12 sprigs lemon thyme
1 cup pumpkin seeds, roasted
1 tablespoons pumpkin seed oil
1⁄2 teaspoon sea salt
1⁄2 cup raw almond
Preheat the oven to 425°F. Cut squash and pumpkin in half and remove the seeds. In a large
Dutch oven, place half the lime leaves and half the thyme on the bottom, then place squash and
pumpkin, cut-side up, and top with almond oil. Sprinkle with salt and top with the rest of the lime leaves and thyme. Cover and roast for 35 minutes. Remove lid and let roast for 10 more
Preheat the oven to 375°F. Toss grapes in almond oil and sprinkle with salt. Place on a parchment-lined baking sheet and top with thyme. Roast for 10 minutes. Remove from the oven and let cool.
Toss all ingredients and set aside.
Remove squash and pumpkin from oil and place on paper towels to absorb excess oil. Break
into irregular-shaped pieces and scatter on a large round plate. Place roasted grapes around
pieces of squash and pumpkin and sprinkle with pumpkin seeds. Using a
almonds over the whole plate.