Pumpkin and red onions with Pecorino Romano

11 September 2006
Pumpkin and red onions with Pecorino Romano


(serves four)

Olive oil
1kg red onions stemmed and cut into crescent-moon wedges
150ml balsamic vinegar
Sea salt
1 medium pumpkin or butternut squash skin on cut into large wedges
Trevisseor chicory picked and washed
220g pecorino Romano shaved


In a roasting tray heat the olive oil. When very hot carefully add the red onions and let them colour slightly. Add the balsamic and a good pinch of salt. Cover with foil and cook for about 30 minutes in a hot oven at full blast.

Heat a second roasting tray and add the pumpkin. Season with sea salt and olive oil and roast for about 20 minutes at the same oven temperature. This salad can be served hot or at room temperature.

Toss the chicory leaves pumpkin and red onions garnish with the pecorino. (Pine nuts make a good alternative to cheese for vegetarians who prefer not to eat dairy produce.)

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking