Experiment with the fresh side of roasted winter squash with a bright marinade and the option to prepare a day ahead of your dinner party. Oliver Farm produces cold-pressed oils from nuts and seeds all grown in Wilcox County, Georgia. Using naturally sweet green peanut oil with local-to-you green peanuts makes this dish extra special.
1 large heirloom pumpkin, such as moranga
2 tsp salt
1 lime, zested and juiced
1/2 cup Oliver Farm green peanut oil
1 Tbsp peanut butter
2 Tbsp mirin
pinch of ancho chili flake
1.5 cups green peanuts, such as Sundance Striped
fresh cilantro to garnish
Peel and slice the pumpkin into crescents. Toss with salt. Roast at 400F for 1.25 hours.
Meanwhile, boil your green peanuts.
Prepare your marinade. Mix together lime juice and zest, peanut butter, mirin and chili flake with the green peanut oil.
When finished roasting and still warm, toss the pumpkin in the marinade and refrigerate for at least 1 hours, preferably overnight. Toss it a couple times to ensure it is well coated.
Serve the marinated pumpkin at room temperature, garnished with fresh cilantro and shelled boiled peanuts.
Recipe and Photograph by Erin Wilson