Roasted butternut pumpkin with herb oil and goat's cheese

Name: Roasted butternut pumpkin with herb oil and goat's cheese
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 4
Ingredients: 2 butternut pumpkins, halved; 100g goat’s cheese, crumbled; 50g pepitas (pumpkin seeds), toasted; Micro herbs to serve (optional); 100ml extra virgin olive oil; 2 garlic cloves, crushed; 10 sprigs thyme, leaves pickled; 3 sprigs rosemary, leaves picked; ½ bunch sage

3 ratings

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Roasted butternut pumpkin with herb oil and goat's cheese

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Apr 25, 2017

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

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.