Roasted Pumpkin with Pecans, Honey, and Jalapeño Dressing | Saveur

Name: Roasted Pumpkin with Pecans, Honey, and Jalapeño Dressing | Saveur
Ingredients: One 18-oz. thick-skinned pumpkin (such as plomo, fairytale, queensland, or jarrahdale) stem and seed removed, sliced lengthwise into 4-inch wedges.; 3 tbsp. coarsely chopped pecans; 1 ⁄ 4 cup coarsely chopped Italian parsley; 1 dried ají amarillo; 1 tbsp. honey; 1 tsp. extra-virgin olive oil; 3 whole black peppercorns; 1 ⁄ 2 tsp. fine sea salt; 1 ⁄ 4 cup fresh orange juice; 4 medium red radishes, coarsely chopped; 1 small red bell pepper, coarsely chopped; 1 red jalapeño, stemmed, seeded, deveined, and coarsely chopped; 3 tbsp. fresh lemon juice; Fine sea salt

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Roasting wedges of sweet pumpkin directly in the fire results in a smoky and dramatic side dish, while a classic Argentine asado condiment adds freshness and peppery heat.

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Ingredients

One 18-oz. thick-skinned pumpkin (such as plomo, fairytale, queensland, or jarrahdale) stem and seed removed, sliced lengthwise into 4-inch wedges.
3 tbsp. coarsely chopped pecans
1⁄4 cup coarsely chopped Italian parsley
1 dried ají amarillo
1 tbsp. honey
1 tsp. extra-virgin olive oil
3 whole black peppercorns
1⁄2 tsp. fine sea salt
1⁄4 cup fresh orange juice
4 medium red radishes, coarsely chopped
1 small red bell pepper, coarsely chopped
1 red jalapeño, stemmed, seeded, deveined, and coarsely chopped
3 tbsp. fresh lemon juice
Fine sea salt