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Local chefs tackle a fall favorite

Active ingredient: Pumpkin
By CASSANDRA LANDRY  |  September 24, 2012

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Michael Scelfo of Russell House Tavern 
Roasted Pumpkin & Smoked Almond Romesco
Makes 1 quart

Preheat your oven to 375 degrees. Toss 3 cups diced pumpkin meat in 1 tbs. olive oil, season with salt and pepper, and roast until golden and tender. Heat ¾ cup olive oil in a sauté pan on medium-high heat. When sizzling (test with a crumb of bread), add 6 garlic cloves, halved lengthwise, and 8 shishito peppers. Remove the peppers and garlic when golden brown; keep remaining oil hot and add ½ cup sourdough or ciabatta bread cubes. Pan-fry bread until golden brown and toasty. Add the pumpkin, peppers, garlic, bread, ¼ cup smoked almonds, 2 tbs. sherry vinegar, and any remaining olive oil to a food processor. Mix on high until very smooth. Taste and adjust salt and pepper. Serve warm with grilled bread or as a condiment for any roasted meat, fish, or poultry.

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