Roasted pumpkin with goat cheese and lime vinaigrette
1 butternut squash
Goat cheese or feta
a handful of pecans
For the vinaigrette:
extra virgin olive oil
zest and juice of one lime
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.