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Roasted pumpkin with goat cheese and lime vinaigrette


1 butternut squash

Goat cheese or feta

a handful of pecans

fresh thyme

maldon salt


For the vinaigrette:

extra virgin olive oil

zest and juice of one lime

greek honey

chili flakes


Peel, slice and de-seed the pumpkin and lay it out on a baking parchment in a single layer. Rub with extra virgin olive oil, sprinkle maldon salt, pepper and some fresh thyme and roast at 190°C until cooked through and lightly charred, about 30 minutes turning once. Sprinkle some pecans and return to the oven for 3 more minutes.

In the meantime, prepare the lime vinaigrette by combining extra virgin olive oil, lime zest and lime juice, salt, some chili flakes and half a tea spoon of Greek honey.

Once the pumpkin has cooled down, crumble some goat cheese or feta and pour over the vinaigrette.


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