Saturday, September 21, 2024

Roasted Pumpkin with Figs and Goat Cheese


© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


An easy, beautiful vegetarian main that can be prepared in an hour - it combines fresh ripe figs and a savoury Asian-inspired spring onion and chilli oil for a delicious and moreish lunch or dinner. I used Hokkaido pumpkin as you don't need to peel off the skin, which is packed with beta-carotene. If you use thick skin pumpkins, you will have to peel them first before roasting.

 
  • 1.2 kg Organic Hokkaido pumpkin, deseeded, cut into 2cm-thick wedges
  • 5 tbsp Olive oil
  • Sea salt
  • Freshly milled black pepper
  • 2 Spring onions
  • 1 Red chilli pepper
  • 1 log x 125 g Fresh goat cheese (or Feta)
  • 6 Ripe, but firm figs, quartered
  1. Preheat the oven to 200C/400F. Wash the pumpkin, core, and cut into wedges with a sharp knife. Toss with 1 tablespoon of olive oil and spread them on a baking tray. Season with salt and pepper.
  2. Bake the pumpkin wedges in the middle of hot oven for about 35-40 minutes or until tender.
  3. Meanwhile, wash and clean the spring onions and cut into fine rings. Clean the chilli, cut lengthways, wash and remove the seeds. Cut the chilli into thin strips.
  4. Heat the remaining 4 tablespoons of olive oil in a pan over a low-medium heat. Sauté the spring onions and chilli for 5 minutes and remove from the heat. Roughly crumble the goat cheese. Wash and quarter the figs.
  5. Remove the pumpkin from the oven. Arrange the figs, pumpkin wedges and cheese on a platter. Drizzle with spring onion and chilli oil.

© 2024 | http://angiesrecipes.blogspot.com




© 2024 | http://angiesrecipes.blogspot.com


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27 comments:

  1. eileeninmd21/9/24 12:33

    Sounds and looks really delicious, thanks for sharing.
    Take care, enjoy your day and happy weekend.

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  2. sherry21/9/24 13:12

    This looks like it would be so good for you Angie. And so colourful!

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  3. My name is Erika.21/9/24 13:30

    This looks delicious. Where do you find all these recipes Angie? Have a great weekend.

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  4. Tom21/9/24 13:34

    ...an autumnal treat!

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  5. DeniseinVA21/9/24 13:52

    So glad it is pumpkin season. Looks delicious Angie, thank you!

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  6. JoAnna 21/9/24 14:49

    Very interesting recipe, I'll probably use it. Have a nice weekend Angie. :)))

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  7. DEZMOND21/9/24 14:57

    Looks like a nice dressing for the roast! I bought some spring onions this morning myself and last of the nectarines whose season is over sadly. No tangerines yet even though it is already autumn in a few days.

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  8. Brian's Home Blog21/9/24 15:02

    That is really beautiful and it looks so darn good.

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  9. Federica Simoni21/9/24 15:18

    una vera delizia!

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  10. LoveT.21/9/24 16:53


    An autumnal dish, thanks for the great recipe idea :)

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  11. Pattie21/9/24 17:24

    What a wonderful dish for fall! Roasted pumpkin sounds very appealing to me. Do you know, I have never in my life eaten a fig. I’m not sure why, but I haven’t. I’m almost afraid to try them.

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  12. Bill21/9/24 17:30

    Looks like a lovely dish.

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  13. Cooking Julia21/9/24 23:48

    A great way to cook pumpkin!

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  14. roentare22/9/24 00:07

    The dishes look so fantastic!

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  15. citu22/9/24 03:21

    Me gusta la calabaza. Tomó nota de la receta . Te mando un beso.

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  16. kathyinozarks22/9/24 03:28

    Pretty dish and sounds delicious

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  17. Mbul Kecil22/9/24 04:38

    combination between pumpkin and figs is a great idea for yummy meal. I usually cook pumpkin with coconut milk Angie...Thanks for inspiring me

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  18. Anonymous22/9/24 07:00

    I would devour this with pleasure.
    Tandy | Lavender and Lime https://tandysinclair.com

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  19. Margaret D22/9/24 07:19

    Looks good, Angie.

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  20. Cocoa and Lavender22/9/24 20:33

    Such a beautiful recipe — and by coincidence, I’m working on a salad for the first weekend in October with pumpkin and goat cheese. I love how we can use the same ingredients so differently!

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  21. Lowcarb team member23/9/24 00:53

    Colourful and tasty, a nice Autumnal dish.

    All the best Jan

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  22. foodtravelandwine23/9/24 02:18

    So beautiful!!....I love this combination of flavors!!.........Abrazotes, Marcela

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  23. Anonymous23/9/24 14:24

    This is so beautiful. And it’s perfect for fall.
    Http;//www.chefmimiblog.com

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  24. thepaintedapron.com23/9/24 15:36

    Beautiful Fall recipe Angie!
    Jenna

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  25. Raymund | angsarap.net25/9/24 00:58

    I can imagine how that vibrant presentation would impress at any table, so colourful and full of flavours

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  26. tigerfish25/9/24 01:20

    Would use thin-skin pumpkin too, so don't have to peel :p

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  27. The Velvet Runway27/9/24 14:27

    This looks delicious and it's perfect for this time of year. Thank you for sharing the recipe.
    Julia x

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