Roasted pumpkin wedges with maple syrup and goat’s cheese

Name: Roasted pumpkin wedges with maple syrup and goat's cheese
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 0.00 pumpkin wedges; 0.00 red pepper halved; 0.00 onion halved; 0.00 maple syrup; 0.00 verjuice; 0.00 goat's milk cheese; 0.00 sea salt and freshly ground black pepper

5 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (7)

0.00	pumpkin — wedges
0.00	red pepper — halved
0.00	onion — halved
0.00	maple syrup
0.00	verjuice
0.00	goat's milk cheese
0.00	sea salt and freshly ground black pepper

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Method:

Preheat oven to 180 &degC.
Place pumpkin, peppers, and onions in a large ovenproof dish.
Drizzle with maple syrup and verjuice, and roast for 30 minutes or until the pumpkin is brown and caramelised.
While still hot, cut cheese into thick chunks and add to the top of the vegetables.
Season and serve warm.
COOK’S NOTE:
Verjuice has just hit our shelves.
It’s made from unripe grapes and can be used to replace vinegar and lemon juice in dressings and for poaching or grilling fruits.
Also for deglazing pans when you’ve cooked meat, chicken, fish or veggies.