Roast veggies are one of my favourite things, so it should come as no surprise that I love this herby roast pumpkin. It’s super simple but oh-so-delicious. I’m also always looking for dishes that can be the main event for a dinner party or even Christmas, and I think this might be one of them. Yum!
I tweaked a recipe I found on Delicious
- 2 butternut pumpkins
- 100ml extra virgin olive oil
- 3 garlic cloves
- 15 sprigs thyme
- 4 sprigs rosemary
- 1/3 cup sage
- 1/4 cup pepitas
- 100g goats cheese
- Preheat oven to 180C
- Halve the pumpkins and remove any seeds
- Place on a lined baking tray and score the pumpkins diagonally. Set aside
- Add the oil to your blender and then mince the garlic and add to the oil
- Pick the leaves off the thyme and rosemary and add most of them to the oil, along with most of the sage, setting aside the remainder
- Blitz until well combined then season with salt and pepper
- Rub half the oil into the pumpkins then bake for an hour, until tender
- Meanwhile, toast the pepitas and set aside
- Once the pumpkin is cooked, brush with the remaining oil then top with the pepitas, remaining herbs and crumble over the feta
It’s amazing how seriously simple this herby roast pumpkin is, as well as how delicious! They make such a good vegetarian option for a dinner party, especially when served with a big grainy salad. I love the combo of salty feta, sweet roast pumpkin and crunchy seeds – not to mention the herby oil! It all works so well together! The fact that it all just sits in the oven for an hour is an excellent bonus too.
I also love that I could mostly use herbs that I picked straight off my balcony! They are by far my favourite thing to grow for this very reason. They’re so easy to grow too!