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“PUMPKIN WEDGES WITH GOAT’S CHEESE, WALNUTS AND SAGE BROWNED BUTTER”

Autumn’s beautiful weather affords us the luxury of getting cozy with dishes that are a little heartier than those we can normally bear during the summer months. Goodbye, salads! Pumpkin is not only a golden classic, but also the perfect compliment to your roast lamb main. Rich Kent pumpkin wedges are roasted to perfection, then drizzled with a silky burnt sage butter, lashings of creamy goats cheese, and then finished with some crunchy walnuts for an element of texture. Your Easter feast just became one for the ages.

To view the rest of the dishes that make up our four-course Great Easter Feaster, go here.

• 1kg fresh kent pumpkin, seeds removed and cut into wedges
• 2 tablespoons olive oil
• 1 large red onion, sliced into wedges
• 1/2 stick unsalted butter
• 12 sage leaves
• 1 tablespoon balsamic vinegar
• 100g goats cheese
• 1/4 cup walnuts, crumbled

Preheat oven to 220C.

In a large roasting dish, toss pumpkin wedges and onion with half the oil and season well with salt and pepper. Place in oven for 40 minutes, turning half way through.

Once vegetables are tender and caramelised, remove and transfer to serving platter.

Meanwhile, in a medium saucepan, heat 3/4 of the butter, stirring until it starts to brown. Add the sage and stir until crisp (approx 1 minute).

Stir in remaining butter.

Remove butter and sage mix from the heat and transfer to a heat-proof bowl and allow to cool slightly before adding balsamic vinegar.

When ready to serve, spoon sage brown butter over the vegetables, sprinkle generously with chunks of goats cheese and garnish wuth walnuts and fresh sage leaves.

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