Recipe with honey
Heather Honey Pumpkin Wedges with Goat's Cheese
Heather honey is bold and robust, creating a striking contrast to the sweetness of the roasted pumpkin and the tangy goat's cheese.
⏱ Preparation 15 min · Cooking/baking time 30 min · Total 45 min · 4 servings
Ingredients
- 600 g Hokkaido pumpkin
- 2 tbsp olive oil
- 0.5 tsp salt
- freshly ground pepper
- 100 g fresh goat's cheese
- 2 tbsp heather honey
- 1 tbsp warm water
- 30 g pumpkin seeds
- a few fresh thyme leaves
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- Wash the pumpkin, halve it, remove the seeds and cut into wedges about 2 cm wide.
- Toss the wedges with olive oil, salt and pepper and spread out on a baking tray lined with baking paper.
- Bake in the oven for 25 to 30 minutes, until the wedges are soft and lightly browned.
- Stir the heather honey with the warm water until smooth, so it's easier to drizzle.
- Toast the pumpkin seeds briefly in a dry pan.
- Arrange the warm pumpkin wedges on plates, dot with crumbled goat's cheese and drizzle with the heather honey.
- Sprinkle with pumpkin seeds and thyme and serve lukewarm.
Nutritional values per serving (approx.): 212 kcal · Fat 14 g · Carbohydrates 14 g · Protein 7 g
Tip: There's no need to peel Hokkaido pumpkin – the skin becomes soft in the oven and can be eaten without any trouble.
Honey used: View heather honey in the shop →