Roasted pumpkin with goat's cheese and flaxseed oil

Recipe from: 8/1/2006 12:00:00 AM

Ingredients 8
Servings 1


Serving Change
  • 65
    (1/4 cup) pumpkinseeds
  • 900
    Ceylon or other pumpkin, cut into thin slices (about 5mm thick)
  • olive oil
  • brown sugar
  • sea salt flakes and freshly ground black pepper
  • about 15 small sprigs of fresh thyme
  • 1
    log of (chevin) goat's cheese
  • flaxseed oil for drizzling


Preheat the oven to 200 degree celcius. Heat a non-stick frying pan over medium heat and dry-roast the pumpkin seeds,you will know they are done when they have 'popped.' Place the pumpkin slices ona baking tray and rub each slice with a little olive oil. Sprinkle some brown sugar, salt and pepper on top and then tug the leaves off the thyme sprigs and sprinkle those over as well.

Bake the pumpkin for 40 minutes or until tender.Remove the pumpkin from the oven and placeon a serving platter. Dot each slice with some goat's cheese, drizzle over some flaxseed oil and sprinkle over some roasted pumpkin seeds. Serve immediately.


Read more on: bake  |  slow cook


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