5.12.2013

Pumped for Pumpkins.



It's the time of year for pumpkins and they are everywhere. Having grown up in Canada, pumpkins always remind me of the fall, the time of the year when the leaves change and it's get colder.  And it’s the cold outside that invites us to eat more warming, hearty dishes.


This is one of them.


These pumpkin and apples are cooked with plenty of woodsy herbs like rosemary, sage and bay leaves. The sweetness of the roasted pumpkin and apple marries so well with the earthy tastes of these herbs. I add one of my favourite aromatics – garlic, a good pinch of sea salt and drizzles with chili infused oil (you must stock this!). 

I finished off the dish with a favourite cheese of mine – chèvre or goat’s cheese.  This soft creamy accompaniment adds an indulgent little twist to a healthy dish.  A delicious meal that’s perfect for a cozy night at home.  Enjoy!

roasted pumpkin with apples and chèvre

serves 4



1/2 Small Kent Pumpkin (about 500g), sliced with skin
3 organic apples, sliced with skin
1/4 cup/60ml white wine
plenty of fresh herbs – lemon thyme, sage, rosemary
a few garlic cloves, crushed
good pinch of sea salt
chilli oil
180g chèvre, crumbled

Preheat oven to 180 degrees C.  Place all the ingredients except cheese into a roasting tray and bake for about 1 hour (covering the pan for half the time).  Take out and drizzle with more oil and crumbled chèvre on top.  

**Beautiful handmade ceramic plates from Golden Brown Fox.