Autumn Recipes - Roasted Pumpkin with Red Onion, Goat's Cheese and Toasted Seeds
Autumn Recipes - Roasted Pumpkin with Red Onion, Goat’s Cheese and Toasted Seeds
Serves 2 as a main (or 4 as a hearty side)
Nothing says Autumn like a pumpkin, and this colourful Autumn recipes will brighten up your winter table. With the sweet, orange pumpkin, red onion wedges and creamy goat’s cheese, this dish is a breath of fresh air during the dull winter months. Serve on its own or as a seasonal side dish.
Preparation time: 5 minutes
Cooking time: 30 minutes
650g seasonal squash or pumpkin, peeled and cut into half-moon slices
4 to 5 whole garlic cloves, skins attached
1 large red onion
4 sprigs of rosemary
1 teaspoon cinnamon
1 tablespoon rapeseed oil
Sea salt and cracked black pepper
50g mixed seeds
100g soft goat’s cheese or curd
For the Dressing
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
2 tablespoons rapeseed oil
1 teaspoon wholegrain mustard
Preheat the oven to 200˚C/ Gas Mark 6
- Place the prepared squash in the a 26cm square roasting tin along with the garlic. Remove the skin and cut the onion into large wedges and add to the roaster. Tear in the sprigs of rosemary and sprinkle over the cinnamon, oil and seasoning. Toss the ingredients together to ensure they are all coated and place in the oven for 30 to 35 minutes or until the squash is tender.
- While the squash is roasting make the dressing. Combine all the dressing ingredients in a small jam jar, put the lid on tightly and shake the mixture well. Shake again just before serving to ensure all the ingredients are incorporated.
- In the last 5 minutes of cooking, scatter the seeds into the roaster to gently toast.
- Once cooked, remove the roaster from the oven and crumble over the goat’s cheese. Drizzle over the dressing and some fresh rosemary (alternatively, serve the dressing in the jam jar for your guest to add themselves at the table) before serving.
- This recipe is great as leftovers too. Simply scatter the cold pumpkin over a bed of mixed winter salad leaves and add a little more goat‘s curd and seeds. Alternatively, warm through and stir into pasta with a dash of oil and a pinch of seasoning.
*With thanks to Le Creuset for the use of this recipe and imagery
- Tags: Autumn Shop
- Annabelle Summerfield