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baby cos lettuce and ruby chard
are this weeks greens for veg boxes
baby cos lettuce and ruby chard
are this weeks greens for veg boxes
Roasted Butternut Pumpkin with Herb Oil and Goat's Cheese

Roasted Butternut Pumpkin with Herb Oil and Goat's Cheese

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

Preheat oven to 200°C.

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.

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.

Serve topped with goat’s cheese, toasted pepitas, micro herbs and remaining oil.

from: www.delicious.com.au
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