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Pumpkin wedges with goat's cheese
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Savory roasted pumpkin wedges with sage butter and goat cheese.
Ingredients:
  • 2 (about 1kg each) butternut pumpkin halves, seeded, halved crossways
  • 36.40 gm olive oil, divided
  • 1 large red onion, cut through root into 8 wedges
  • 140g unsalted butter, divided
  • 8g sage leaves (about 1/2 cup)
  • 20.00 ml balsamic vinegar
  • 100g goat’s cheese (see notes)
  • 50g pepitas
Instructions:
  • Preheat the oven to 250C (230C fan-forced) with 2 large heavy baking trays inside on the centre and lower racks.
  • Slice the pumpkin into 2.5cm-thick wedges lengthwise.
  • Combine pumpkin with 1 1/2 tablespoon of oil, salt, and pepper in a large bowl. Spread mixture on preheated baking trays and bake for 20 minutes, rotating occasionally. Toss onion with remaining ½ tablespoon of oil and add to the trays. Continue baking for 15-20 minutes until both pumpkin and onion are tender and caramelized. Serve vegetables on a platter.
  • In a medium frying pan over medium heat, cook 100g of butter until it turns a nutty brown color, stirring continuously for 2-3 minutes. Add sage and cook for 30 seconds to 1 minute until crisp. Stir in the remaining 40g of butter and 1/2 teaspoon of salt. Transfer the mixture to a heatproof bowl and let it cool slightly before stirring in the vinegar.
  • Drizzle the fragrant sage brown butter over the vegetables, then top with creamy dollops of goat's cheese and a sprinkle of pepitas for crunch.

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