Roasted pumpkin with pesto and goats’ cheese

Pumpkin is transformed by a little hot-oven caramelisation and goes especially well with basil and bitey fresh goats cheese… a super-rustic dish perfect for these cooler nights! And instead of shop-bought garam masala (which I love) we used the leftover curry powder from our Curried carrot soup from the last fortnight’s menu.

Fresh from the garden: pumpkin, onions, basil
Recipe source: Melissa
Serves: 6 as a side order or 24 tastes


  •       Kitchen towel
  •       Chopping board & knife
  •       Baking tray
  •       Bowls – large
  •       Tongs
  •       Spoon
  •       Serving bowls

  •       1kg pumpkin (Kent, Jap or Butternut)
  •       1 large onion
  •       1/4 cup extra-virgin olive oil
  •       1 teaspoon garam masala
  •       Flaked salt & black pepper
  •       1 quantity quick pesto
  •       100g goats’ cheese

What to do:

  1. Preheat oven to 220°C.
  2. Wash the pumpkin, scrubbing the skin clean, and wipe dry with some paper towel.
  3. If whole, carefully cut in half – you may need to ask an adult to help. Scrape out the seeds and membrane with the spoon and reserve for drying out (or the chooks!).
  4. Cut into cubes about 2cm square: you might find it easier to cut the pumpkin into slices first and then into smaller pieces. Be careful!
  5. Peel the onions and slice in half, then thinly slice.
  6. Drop the pumpkin pieces & onion slices into the large bowl, drizzle with the olive oil, a sprinkle of the garam masala & a good pinch of salt & grind of pepper. Toss to combine with your fingers then spread out onto the baking tray. Wash the bowl.
  7. Bake for 20 minutes until caramelised and tender but with little crispy black tinges.
  8. Meanwhile make the pesto – refer to separate recipe.
  9. Remove pumpkin from oven and using the tongs, place the pumpkin mixture into your serving bowls.
  10. Dribble or dob the pesto over the pumpkin.
  11. Open the packet of goats’ cheese and crumble off small pieces over the pumpkin.
  12. Serve immediately.

Notes: Why do we have to be careful when cutting up the pumpkin? What does caramelised mean? What does garam masala mean?

Categories: Kitchen Garden, Recipe | Tags: , , , , , , | Leave a comment

Post navigation

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: