In the Argentine province of Entre Ríos, pumpkin and squash litter the landscape regardless of the season. They’re packed into large crates of roadside vegetable stands and climb the fences of home gardens. Entrerrianos love to grill year round and this flame roasting pumpkin is the perfect way to add complex smokey flavor to the ingredient’s natural sweetness. Earthy pecans provide a nutty crunch, while Jorgelina Mandarina’s riff on salsa criolla—a staple at any Argentine home asado or barbecue stand—adds freshness and peppery heat.
Find dried aji amarillo—a slightly sweet and fruity Peruvian chile with medium heat—at your local Latin grocery store, or online from Kalustyans. If the dried version is unavailable, jarred ají amarillo paste is also widely available in many Latin markets and makes an acceptable substitute.
Featured in: "The Pescatarian Asado: Reframing Argentina's Native Bounty."
For the salad:
- 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
For the dressing:
- 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
For the salsa criolla:
- 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