ROASTED PUMPKIN WITH GOAT CHEESE & WALNUTS
INGREDIENTS
- 500 gr hokkaido or butternut pumpkin
- 1 onion
- 5 gr sage leaves
- 2-3 spoons extra-virgin olive oil
- 100 gr goat’s cheese
- 1 handful of walnuts
- Salt and pepper to taste
INSTRUCTIONS
Preheat your oven to 230°C (or 200°C if you’re using a fan-forced oven). Cut the pumpkin into 2.5cm-thick wedges. In a large bowl, toss the pumpkin with 2-3 tablespoons of oil, and season with salt and pepper. Spread the pumpkin on a baking tray and cook for 20 minutes, turning it occasionally.
While that’s cooking, slice the onion and toss it in a bowl with sage leaves and 1 tablespoon of oil. After the 20 minutes, add the onion mixture to the baking tray with the pumpkin and cook for another 15-20 minutes, or until both the pumpkin and onion are tender and caramelized.
Once done, transfer everything to a platter, add some dollops of goat cheese, sprinkle on some walnuts, and drizzle with a little oil. Enjoy!
The skin of most pumpkins is edible, but butternut pumpkin skin can be really tough, especially on bigger or older ones. Younger pumpkins might have softer skin once they’re cooked. If you want a smoother texture, you can peel the skin off before cooking. However, if you roast the pumpkin with the skin on, it will soften. Keep in mind, not all pumpkin skins are easy to eat—some stay hard and hard to digest, even after cooking.
