Roasted Pumpkin Salad ‒ Paahdettu kurpitsasalaatti

Many younger Finns celebrate Halloween as the carnivalistic feast of the dead in the end of the harvest season. I'm personally not quite sure whether it's a wonderful continuum for the traditional Kekri or an awful supernational thing with only a commercial value. In any case, the best thing about it is that it's easy to acquire cheap pumpkins right in the beginning of December.

This is something I first thought I'd try with turnip but my, either I was hungry as an Ethiopian during a Red Cross strike or this worked just perfectly with pumpkin. Guess I have to check out the turnip version as well.

- 300 g pumpkin
- 200 g smoked tofu (A home imitation of this is easy to make by marinating normal extra firm tofu in tar liqueur or smoked beer.)
- 1 dl smoked almonds or nuts
- 0.5 l sorrel (I used bloody sorrel or viinisuolaheinä)
- 1 large red onion
- 2 tablespoons lingonberry juice
- 1 teaspoon apple wine vinegar
- oil
- salt
- black pepper

Peel the pumpkin and cut it in cubes. Oil a casserole and put the cubes in it. Pour some more oil on the cubes and sprinkle with salt and pepper. Roast them in a 200°C oven until they turn soft and their edges start to turn golden (about 45 minutes). Remember to turn them around every once in a while.

In the meanwhile, chop the onion and sauté half of it. Cut the tofu in cubes as well. Mix all the ingredients. Sprinkle with vinegar-juice mixture. Serve while the pumpkin cubes are still warm.

Nutritional values / 960 g:
energy 1086 kcal
fat 85 g
protein 56 g
carbohydrates 26 g
fiber 19 g