Serves 4


Ingredients

500g pumpkin flesh, peeled
2 tbsp olive oil
Salt and black pepper
1 red onion, sliced
5 fresh sage leaves, shredded
4 leeks, sliced across finely
1 tbsp balsamic vinegar
Slivers of vegetarian Parmesan-style cheese, to serve (optional).

Method: 

  1. Preheat the grill or a griddle pan. 
  2. Slice the pumpkin finely, then put into a bowl and toss with half the olive oil. 
  3. Season well, then grill for a few mins on each side.While the pumpkin is grilling, heat the rest of the oil in a large pan. 
  4. Cook the onion with the sage leaves for 5 mins over a medium heat. S
  5. eason, then add the leeks and cook for a further 5 mins, stirring well. 
  6. Stir in the balsamic vinegar and remove from the heat.
  7. Arrange the pumpkin slices in a large serving dish and top with the onion and leeks. You can also add some Parmesan slivers, if you like. 


This recipe was kindly donated to the #PumpkinRescue campaign by LEON Restaurants.

Click here for more recipes.



Win a signed copy of High Fearnley-Whittingstall's new book

For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to hello@hubbub.org.uk.

Keep up to date with the #PumpkinRescue on TwitterInstagram & Facebook