Pumpkin and Goat’s Cheese

Name: Pumpkin and Goat’s Cheese
Ingredients: 500 g (1 lb 2 oz ) butternut squash or pumpkin seeded and cut into bite-sized chunks; 500 g (1 lb 2 oz ) butternut squash or pumpkin seeded and cut into bite-sized chunks; 500 g (1 lb 2 oz ) spinach; 1 chilli, seeded and finely chopped; 1 tbsp finely chopped fresh marjoram, plus extra for sprinkling; 2 tbsp extra-virgin olive oil; Coarse sea salt and Freshly ground black pepper, to taste; Coarse sea salt and Freshly ground black pepper, to taste; 250 g (9 oz ) rindless fresh Caprini or Ryefield goat’s cheese, crumbled; 250 g (9 oz ) rindless fresh Caprini or Ryefield goat’s cheese, crumbled

Preparation info

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Ingredients

500 g (1 lb 2 oz ) butternut squash or pumpkin seeded and cut into bite-sized chunks

Pie
Vegetarian
Gluten-free

Method

Follow the instructions for the pastry case. Preheat the oven to 200°C/400°F/Gas 6. Put the pumpkin in a roasting tray, drizzle over the olive oil, then sprinkle with the marjoram and chilli. Season with salt and pepper. <