Roasted Pumpkin & Butternut Squash Recipe

Name: Roasted Pumpkin & Butternut Squash
Total time: 80 min
Yield: 4
Ingredients: 1.5 kg Pumpkin; 1 Butternut squash; 100 g Pomegranate seeds; 200 g Goats cheese; 2 tbsp Coriander; 50 ml Balsamic glaze; 3 tbsp Olive oil

A delicious medley of autumn flavours, these oven-roasted pumpkin slices and diced butternut squash are beautifully elevated with toppings of pomegranate seeds, crumbled goat cheese, fresh coriander and a drizzle of balsamic glaze.

medium

01:20

METHOD

Step 1.
Preheat your oven to 180C (160C fan), cut the pumpkin and butternut squash into slices/dices, remove seeds.
Step 2.
Drizzle some olive oil in a baking tray and spread the pumpkin slices and diced butternut squash pieces in a single layer.
Step 3.
Bake in oven for around 50 minutes or until tender and golden.
Step 4.
Meanwhile, prepare the toppings by deseeding the pomegranate, crumbling the goats cheese and chopping the coriander.
Step 5.
Once the pumpkin and squash is roasted, remove them from oven and allow to cool slightly.
Step 6.
Transfer the roasted vegetables to a platter, sprinkle with the toppings and drizzle with the balsamic glaze. Serve warm.