Roast Pumpkin Parmesan & Herb Wedges

Roast Pumpkin & Parmesan Wedges
While organic pumpkins are available and in season, try this recipe. It’s an adaptation of a beautiful recipe in Ottolenghi’s cookbook ‘plenty’. I’ve taken out the breadcrumbs and changed the dip and other things to suit but if you are inspired by this type of cooking that turns vegetables into something extraordinary, I’d highly recommending investing in any of the Ottolenghi cookbooks. Most of the cooking in my home is inspired by him.

  • 1 whole pumpkin – cut in half, then into quarters – use one quarter – wrap up the rest and refrigerate
  • 50g of grated parmesan or cheese of choice – I would also recommend grating one of the firm Beatrix Mountain Goat cheese here, in fact any of those goat cheeses will work beautifully or you could also use the Gourmet Greek pecorino here just as well
  • 1 tsp chopped fresh thyme
  • 1 handful curly parsley finely chopped
  • 1 crushed garlic clove
  • Grated rind of one lemon
  • Olive oil
  • 100g melted Mooberry butter
  • 2 cups of The Gourmet Greek yoghurt

Pre-heat the oven to 180 or 200 degrees celsius. Take one quarter of the pumpkin, clean out the fleshy centre with the pips and then slice into thin slivers, approx 1cm wide.
In a mixing bowl toss together your cheese of choice, the chopped herbs, crushed garlic, lemon rind, salt and pepper (keep 1/4 of the rind back).
Brush each pumpkin slice with olive oil and then coat the slice with the herb and cheese mix on one side facing upwards. Place the slices on a baking sheet lined with baking paper.
Pour the melted Mooberry butter over the slices.
Place into the hot oven for approximately 30 minutes or until the slices are soft when poked with a fork.
Mix the Gourmet Greek yoghurt with the remaining lemon rind and serve with the pumpkin slices.

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