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Roasted pumpkin wedges with maple syrup and goat's cheese

Recipe from: 6/5/2002 12:00:00 AM
Ingredients 7
Servings 5


  • 1/2 medium pumpkin, cut into thin wedges, with the skin on
  • 3 red peppers, cut in half
  • 3 onions, cut in half
  • 60 ml maple syrup
  • 125 ml verjuice
  • 2 cylinders of goat's cheese
  • salt and freshly ground black pepper


Preheat oven to 180 °C.
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.
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.

Read more on: roast

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