Fresh Pumpkin ...on a sandwich? You bet!

Fresh roasted pumpkin topped with roasted garlic and caramelized onion jam, arugula and herbs, on rosemary batard.   Y-U-M. 

This was a very spontaneous creation for a casual meeting with vegetarian coworkers.  Being October and all, it only made sense to work some magic with a leftover pie pumpkin (did you see that pumpkin stew/gumbo recipe?).


I simply roasted up a seeded, oil-rubbed pie pumpkin for an hour in a 350 oven.  Scooped out the flesh and topped it with a spread of roasted garlic and caramelized onion jam (thank you Stonewall Kitchens).  Next time I'll add a sprinkle of chili pepper to the inside of the pumpkin shell before roasting.

I tossed local arugula greens with a gazillion herbs from the garden in a simple minced garlic/white wine/evoo dressing.  Yes, actual white wine, not vinegar.  I seasoned the dressing with a h-i-n-t of agave nectar and salt/pepper.  Try adding lemon zest!  Herbs: borage (cucumber-y and delicious), mint, lemon basil, cinnamon basil, oregano, thyme, parsley and chives.

While it was a bit squishy to eat (note to self: toast the bread next time), it was peppery and crunchy from the greens, sweet from the jam, earthy and sweet from the squash, and perfectly salty from the seasoning.  Oh, and I used Beach Pea's rosemary batard (a french white dough).  Sublime!