pumpkin and goat's cheese crumbles

  • 1.2kg butternut pumpkin, peeled and chopped 
  • 8 cloves garlic, unpeeled 
  • 4 sprigs rosemary 
  • 2 tablespoons olive oil 
  • sea salt and cracked black pepper 
  • 2 cups (140g) fresh sourdough breadcrumbs 
  • 1 tablespoon rosemary leaves, roughly chopped 
  • ½ cup (40g) grated parmesan 
  • 50g butter, melted 
  • 1 cup (250ml) single (pouring) cream 
  • 150g goat’s cheese, crumbled
  1. Preheat oven to 220ºC (425ºF). Place the pumpkin, garlic,rosemary and oil on a baking tray. Sprinkle with salt and pepper and toss to coat. Roast for 30 minutes or until the pumpkin is tender and cooked through. Place the breadcrumbs, rosemary, parmesan and butter in a bowl and stir until well combined. Set aside.
  2. Divide the pumpkin and cream between 2 x 2 cup-capacity (500ml)ovenproof dishes. Sprinkle with the breadcrumb mixture and top with the goat’s cheese. Bake for 10 minutes or until golden and crisp. Serves 8.
RATE THIS RECIPE:
Reader ratings (4.43) 432125
donna hay team

Hi Georgia, Unfortunately this is not the best recipe to freeze as the goats cheese will change texture and become watery when defrosted. Thanks, dh team

Georgia Pittock

Can you freeze this? Thanks

Tags: crumbles, pumpkin,

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox