Name: For winter: roasted pumpkin & shallots, toasted hazelnuts & soft cheese
Yield: Serves 3–4
Cuisine: Italian
Ingredients: 700–800 g (1 lb 9 oz–1 lb 12 oz) butternut pumpkin (squash), kabocha or mantovana squash, peeled and chopped into 3 cm (1 ¼ inch) cubes; 1½ teaspoons balsamic vinegar; 200 g (7 oz) soft cheese, such as robiola or goat’s cheese; ⅓ cup (50 g) hazelnuts; 2 rosemary sprigs; olive oil, for cooking and drizzling; 3 French shallots, peeled, with the roots left on, then quartered lengthways; 1–2 teaspoons salt, plus extra for seasoning; freshly ground black pepper, to taste; 1 teaspoon white vinegar; zest and juice of ½ lemon

Preparation info

Serves
3–4

Difficulty
Easy

Appears in

Pomegranates & Artichokes

By Saghar Setareh

Published 2023

About

Ingredients

700–800 g (1 lb 9 oz–1 lb 12

Europe
Italy
Mediterranean
Vegetarian
Winter

Method

Preheat the oven to 200°C (400°F). Put the pumpkin and shallot on a large baking tray with ½ teaspoon of the salt, 2 tablespoons olive oil and the rosemary sprigs. Toss to coat the vegetables, then arrange them on the tray so they’re not overlapping. Roast for about 30 minutes, or unti

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Ingredients

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