Roasted Pumpkin with Stracciatella & Pesto
Kayla LaManna
4
5 minutes
35 minutes
Sides
A side that steals the show! Golden roasted pumpkin, creamy stracciatella, nutty pesto, fresh basil, a hint of honey and fresh chilli. Simple ingredients, but such a beautiful side for entertaining.
Ingredients
- 1 kg pumpkin, cut into wedges
- Extra virgin olive oil
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon oregano
- 2 garlic cloves, minced
- 1 tablespoon honey
To serve
- 200g fresh stracciatella
- 2-3 tablespoons pesto
- 1 handful fresh basil leaves
- 1 fresh chilli, finely sliced
- Extra honey & extra virgin olive oil
Directions
Preheat the oven to 200 degrees Celsius.
Place the pumpkin onto a lined baking tray. Mix together your extra virgin olive oil, honey, garlic, oregano, salt and pepper. Drizzle on top of your pumpkin, ensuring each piece is coated evenly.
Roast for 35–40 minutes, or until the pumpkin is tender, golden and caramelised around the edges.
Place the pumpkin onto a serving platter. Spoon the stracciatella on top, followed by the pesto. Finish with fresh basil, sliced chilli and a generous drizzle of extra virgin olive oil and a little honey.
Serve warm and enjoy!
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