Caramelized Pumpkin with Fig Balsamic Cream and Walnuts – Kalamata Papadimitriou

Caramelized Pumpkin with Fig Balsamic Cream and Walnuts

Dimitris Skarmoutsos, Chef


500 gr pumpkin, cut into small cubes
2 tbsp melted butter
Salt, to taste
Pepper, freshly ground, to taste
2 tbsp Fig Balsamic Cream Kalamata Papadimitriou
1 cup walnuts, chopped
½ tsp honey
2 tbsp fresh thyme

Preheat the oven at 200oC.
Put the pumpkin pieces on the oven’s baking tray, lined with greaseproof paper.
Add the melted butter, salt and freshly ground pepper, coat the pumpkin pieces rubbing them well with your hands; arrange them evenly in a single layer on the lined tray.
Bake for 15 minutes, stirring occasionally.
In the meanwhile, thoroughly mix the balsamic cream with the honey and walnuts in a bowl.
After the first 15 minutes of roasting, open the oven and pour the mixture over the pumpkin pieces.
Stir and continue to roast for another 5-10 minutes.
Remove the baking tray from the oven and leave aside until the food comes to room temperature.
Garnish with thyme and serve.


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