Whole baked pumpkin is at its peak during autumn and winter, when pumpkins are in season. Paired with fresh goat’s cheese, it’s a hearty dish that’s perfect for entertaining or cosy family meals. Bake a whole pumpkin with creamy fresh goat’s cheese for a comforting seasonal dish. Shop fresh produce and premium dairy from Queen Victoria Market Online.
Ingredients
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
Directions
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!
To see more of Emma’s winter recipes, click here.
