Roasted pumpkin topped with creamy goat cheese and a zesty green chimichurri, an elegant side or veg-forward main that will look like you went to alot of effort without actually being that complicated.
Pumpkin, Goats Cheese and Chimichurri
Pumpkin, Goats Cheese and Chimichurri
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
4
Prep Time
5 minutes
Cook Time
1 hour
This is my new favourite side and was absolutely delicious! It is definetly a flavour bomb with the marinated goats cheese, pumpkin and chimmichurri but I loved it all together
Ingredients
- 1/4 of a Kent Pumpkin
- 1 tsp of Olive Oil
-
1 Tsp Italian Herbs
Directions
Preheat oven to 180c
Cut Pumpkin into slices about 1cm or so thick just not too thin. I cut mine into long slices and then cut in half again
Coat in olive oil and your Italian Herbs and give it a good mix around
- Place on your baking paper and tray so they are all flat and not overlapping each other
Cook in the oven for about 1 hour or until its deliciously golden brown, flipping half way through. the cooking time will depend on the size of your pumpkins, so check them as they are cooking so they don’t burn if they are smaller they may only need 40mins etc
One cooked place them onto your serving plate
Add about 3-4 squares of your Marinated Goats Cheese*. You can add as much or as little as you like. Then add about 2 Tbs of the Chimichurri, again add as much or as little as you like to this. I would take first before adding too much though
And serve right away enjoying this hot.
Recipe Note
- * I use the Meredith Valley Marinated Goats Cheese that is absolutely delicious but you could use a non-marinated goats cheese too.
- I only add Italian herbs to the pumpkin and not any garlic etc as there is garlic in the goats cheese and in the chimichurri so it doesn't need any extra added in
- This would be a great side to a BBQ or even some roast chicken or lamb, its a delicious addition to switch up your normal pumpkin side.