The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Ingredients
- Scant 2 pounds peeled pumpkin, cut into 2 1/2-inch cubes
- 1 tablespoon vegetable oil
- ½ large red onion, peeled and finely sliced end to end into half-moons
- Juice of 2 limes
- ⅓ cup pine nuts
- 2 tablespoons peanut oil or olive oil
- ¼ teaspoon pumpkinseed oil or olive oil (see note)
- 7 to 8 ounces feta cheese, broken into bite-sized pieces
- 1 ½ cups (about 6 ounces) radicchio cut into bite-size pieces
- Nutritional Information
Nutritional analysis per serving (4 servings)
415 calories; 30 grams fat; 9 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 29 grams carbohydrates; 8 grams dietary fiber; 11 grams sugars; 12 grams protein; 47 milligrams cholesterol; 509 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
- In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
- Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.
- Pumpkinseed oil is $18 for 250 milliliters (8.45 ounces) at Dean & DeLuca, (212) 226-6800; at Zabar’s, 17 ounces is $17.98, (212) 787-2000.
1 hour
Dining and Cooking