Roasted Pumpkin with Burrata, Chilli Jam & Seeded Crackers

Name: Roasted Pumpkin with Burrata, Chilli Jam & Seeded Crackers
Cuisine: Australian
Ingredients: 4 pieces gluten-free seeded crackers; ½ tsp poppy seeds; ½ bunch fresh rosemary sprigs; ½ bunch fresh thyme sprigs; ⅓ cup chilli jam; 4 x 100 g burrata; 1 kg (about ¼) Queensland Blue pumpkin, deseeded, cut into 4cm-thick wedges; 160 ml (⅔ cup) lemon extra virgin olive oil; Sea salt flakes and freshly cracked black pepper, for seasoning; Sea salt flakes and freshly cracked black pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy

Appears in

Boronia Kitchen

By Simon Sandall

Published 2023

About

Ingredients

1 kg (about ¼) Queensland Blue pumpkin, deseeded, cut into 4cm-thick wedges
160 ml (⅔

Europe
Oceania
United Kingdom
Australia
Sydney
Lunch
Pescatarian
Gluten-free

Method

Preheat oven to 180°C fan forced. Line a large baking tray with baking paper.
Place the pumpkin wedges in a large bowl. Drizzle with half the lemon oil. Season with salt and pepper. Toss until well coated. Arrange the pumpkin wedges on the lined tra