Roast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce

, from Issue #79. July, 2018
Photography by Manja Wachsmuth.
Roast Pumpkin with Mixed Olives, Chilli and Caper Agrodolce

I use this delicious sweet/tart dressing with lots of other roasted veges and sometimes add fresh mozzarella for a more substantial dish.

Serves: 4–6


1 small pumpkin, cut into wedges with skin on, seeds removed (I used butterkin)
olive oil
sea salt and ground pepper
½ cup red wine vinegar
2 tablespoons honey
1 large long red chilli, thinly sliced, seeds discarded
½ teaspoon sea salt
1 tablespoon olive oil
1 tablespoons capers, well drained
2 tablespoons golden or regular raisins
2 tablespoons pine nuts, toasted
10 each black and green olives, pitted


Preheat the oven to 200°C.

Brush the pumpkin with olive oil and season with salt and pepper. Place on a lined baking tray and roast until golden and just tender.

Agrodolce: Put the vinegar, honey, chilli and salt in a small saucepan and bring to the boil. Simmer for about 6 minutes until reduced and syrupy.

Take off the heat and stir in the olive oil. Cool. Place the capers, raisins, pine nuts and olives in a bowl and pour over the dressing, turning to combine.

To serve: Arrange the pumpkin on a serving platter and spoon over the dressing. Season with a grind of pepper. Serve warm or at room temperature. Serves 4–6.