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