Whole Baked Pumpkin with Fresh Goats Cheese
1 small pumpkin (Jap pumpkin is preferable for roasting)
100 g fresh goats cheese, crumbled
sprig of thyme, leaves removed and chopped
2 tbs extra virgin olive oil
Preheat the oven at 180C.
Place the pumpkin, whole, on a baking tray and pop into the oven and roast for about 1.5 hours, or until soft and starting to ooze, but still retaining its shape.
When the pumpkin is cooked, remove from the oven.
Whilst it is cooling slightly, heat the olive oil in a small fry pan and then fry off the thyme leaves until they start to get fragrant. Remove from the heat.
Slice the top off the pumpkin, season with salt and pepper, scatter with the goat cheese and then drizzle the thyme oil over the top.
Cut into wedges and serve!
Find everything you need to create your own Whole Baked Pumpkin with Fresh Goats Cheese at the following Queen Vic Market traders.
Vic Market Organics (I Shed): Small pumpkin
Curds and Whey (Dairy Hall): Goats Cheese
Vic Market Organics (I Shed): Thyme
Bills Farm (Dairy Hall): Olive Oil
To see more of Emma’s winter recipes, click here.