- 1 Delica pumpkin, cored, seeds saved, and cut into 2-3 cm slices
- 1 handful of sage leaves
- 2 red onions, thinly sliced
- 1 tbsp of capers
- 1 tbsp of pul biber chilli flakes, plus 1 teaspoon
- 150g jar of green olives
- 1 tbsp of golden sultanas
- 50ml of red wine vinegar
- 50g of honey
- neutral oil, for frying the sage leaves
- olive oil, for cooking
Heat the oven to 200°C fan
Place the squash slices onto a baking tray and toss with a little olive oil to coat. Season with salt and roast for 10–20 minutes, or until the squash is tender
- 1 Delica pumpkin, cored and cut into 2-3 cm slices
- olive oil, for cooking
Turn the oven down to 180°C fan
Wash and dry the squash seeds, and toss them with a little oil and a teaspoon of pul biber on a baking tray
Roast the seeds for 10 minutes or until toasted and crisp
To fry the sage leaves, heat a generous glug of neutral oil in a frying pan. Add the sage leaves (taking care as they will spit due to their water content) and cook until crisp. Drain on kitchen paper
- 1 handful of sage leaves
- neutral oil, for frying the sage leaves
Warm a generous dash of olive oil in a frying pan and add the onions with a pinch of salt. Cook, stirring, for around 40 minutes until deep golden brown and caramelised. Add a splash of water if they start to stick
- 2 red onions, thinly sliced
- olive oil, for cooking
Add the capers, remaining chilli flakes, green olives, sultanas, vinegar and honey and mix well
- 1 tbsp of capers
- 1 tbsp of pul biber chilli flakes
- 150g jar of green olives
- 1 tbsp of golden sultanas
- 50ml of red wine vinegar
- 50g of honey
Arrange the squash slices on a platter, then top with the sauce and the fried sage leaves