ROASTED BUTTERNUT PUMPKIN WITH HERB OIL AND GOAT'S CHEESE

Perfect as a side dish or as a meat-free main, these butternut pumpkins are packed with flavor

INGREDIENTS

• 2 butternut pumpkins, halved
• 100g goat’s cheese, crumbled
• 50g pepitas (pumpkin seeds), toasted
• Micro herbs to serve (optional)

Herb oil

• 100ml extra virgin olive oil
• 2 garlic cloves, crushed
• 10 sprigs thyme, leaves pickled
• 3 sprigs rosemary, leaves picked
• ½ bunch sage

• METHOD

  • 1
    Preheat oven to 200°C.
  • 2
    Score pumpkin halves with a diagonal cut, making sure you don’t go through the skin. Place on a large, lined baking, cut sides facing up.
  • 3
    Place all the herb oil ingredients into a food processor. Season and whiz until well combined. Rub half the herb oil over the pumpkin. Roast for 1 hour at 180°C or until the flesh is tender.
  • 4
    Serve topped with goat’s cheese, toasted pepitas, micro herbs and remaining oil.
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