Roasted Pumpkin with Goat Cheese, Thyme and Sage

10.19.2013

Roasted Pumpkin with Goat Cheese, Thyme and Sage

This is so simple it’s borderline between a list of ingredients and a recipe , yet ingredients, when they are good, the simpler the better, right? Seasonal is exactly the way I like produce and ideally the only way to eat it, but still they’re a far cry from what I remember eating growing up - somewhere between grabbing directly from the fruit trees in my family’s farm or even the sidewalk, where trees heavy with tangerines, kumquats and Japanese plums were assaulted on our way back from school by me and my brothers, and developing a palate - a time where you didn’t have to look for organic, much less pay so much for it, because it was organic.

Roasted Pumpkin with Goat Cheese, Thyme and Sage

Roasted Pumpkin with Goat Cheese, Thyme and Sage

We call this English pumpkin, have no idea why exactly, but it’s pretty common after the butternut squash – my absolute favorite and very popular here – both very different in shape and flavor.

A few months ago some blogger friends started a small indie magazine, with recipes, drinks, some crafts, places to eat, all foodie things. It’s in spanish of course. This was one of the recipes I collaborated with, together with the beet risottopumpkin bread and pear almond tart, since it was the fall/winter issue and it was all about pot pies, root vegetables and cold day’s food. Just what most of you are in need of now.

Roasted Pumpkin with Goat Cheese, Thyme and Sage
Roasted Pumpkin with Goat Cheese, Thyme and Sage

The english pumpkin begs to be cut into wedges; no arguing on my part since the shape makes it easy to. Then it’s just a medium oven, some seasoning and you get concentrated golden pieces of pumpkin, the ideal partner for chicken and turkey. And it’s the season people to get your menus in order, plan, cook and gather.

I am very partial to goat cheese, and it goes so ridiculously well with this orange vegetable. A sprinkling of thyme and sage and before you can say I need an easy side dish you have it on the table.

Roasted Pumpkin with Goat Cheese, Thyme and Sage



ROASTED PUMPKIN WEDGES WITH GOAT CHEESE, THYME AND SAGE

Makes 4 servings

Ingredients

½ medium english pumpkin, cut into 1-inch wedges
3 o 4 Tbs olive oil
Salt
Black pepper, freshly ground
Dash of cayenne, optional
Sage and Thyme, fresh (1 Tbs each) or dried (1 teaspoon each)
2oz (60g) semi hard goat cheese

Directions

Preheat the oven to 350ºF / 180ºC.
Arrange the pumpkin wedges on a baking tray.
Drizzle with olive oil, and sprinkle with salt, pepper, cayenne if using and herbs.
Bake for 15 minutes, and lay them on their sides. Continue baking for 15 more minutes, turn them on the other side and bake for 15 more minutes, or until golden and soft.
Transfer the pumpkin to the serving platter, scatter goat cheese on top, a drizzle of olive oil, a sprinkle of herbs if you want and serve.


Roasted Pumpkin with Goat Cheese, Thyme and Sage



Today's 5 related recipes worth looking at:

Roasted Butternut Squash Soup with Sage from Will Cook for Friends
Pumpkin and Sage Lasagna from Foxes and Lemons
Mushroom and Goat Cheese Galette from Blogging over Thyme
Pumpkin Pickles from My Edible Journey
Pumpkin and Parmesan Scones with Thyme from Drizzle and Drip




38 comments:

  1. It is crazy, I have not roasted a squash yet this year. I need to change this ASAP right? :-) I love the flavors you have combined in your English Pumpkin, it sounds so delicious! Hugs, Terra

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  2. This is my favourite way to enjoy pumpkins. Roasting has definitely brought out the heavenly sweetness of winter squashes.

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  3. Stunning photography. This looks so delectable! Several of my favorite flavors together - perfect.

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  4. Pumpkin and goat cheese sounds like a really nice combination of flavors!

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  5. Simply delicious...
    creamy buttery pumpkin with savoury goat cheese, nothing better!
    nice autumn recipe!

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  6. I bake with pumpkin all the time but have never thought to use it as a savory side dish. Such a great fall idea!

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  7. Oh yummy! I love pumpkin and I love goat cheese, a great pairing indeed!

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  8. Oh yummy, I LOVE goat's cheese and it goes so well with pumpkin and squash - don't think I've ever just had the two together as simply as this though, love it :)

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  9. This is inspired and inspiring. So pretty and I can just imagine how tasty it is :)

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  10. The simplicity is beautiful - both the recipe and the exquisite photos. It is the season, and our market is rampant with different squashes and pumpkins. It almost makes me happy that winter is here! ~ David

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  11. I can't get enough of roasted pumpkin and squash at the moment - so sweet and versatile. Yours looks lovely - goat's cheese is such a good accompaniment.

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  12. Loving the color of your pumpkin wedges and being partial to goat cheese myself, the goat cheese sprinkles on the roasted pumpkin. This is a wonderful holiday menu addition and beautifully photographed!

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  13. Goat cheese and squash is a favorite fall/ winter combination around here. Love this!

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  14. Impeccable photos Paula! A fabulous fall recipe that I want to try! Seasonal and bursting with flavor, an outstanding post!

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  15. Lovely, Paula. I imagine it tastes even better. Can't wait to try it!

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  16. Sounds gorgeous! Like a perfect fall supper! I love goats cheese.

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  17. What a perfect way to serve pumpkin - LOVE the goat cheese and thyme!
    Mary x

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  18. Simple ingredients simply handled often make the best dishes. This one is great! I love roast squash - such flavor! And with goat cheese? A delightful pairing. Really good stuff, and great photos. Thanks.

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  19. Oh my goodness I was just telling Nancy how I need to bake and cook more with pumpkins. They are now in season and I should totally take advantage of it. The photos are so pretty and roasted pumpkin with cheese and herbs?! Mmmmm

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  20. Truly a celebration of autumn, Paula. Love the image of your picking plums with your brother on the way back from school. Appreciate the how-to on baking the English pumpkin, too.

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  21. Esos trozos de calabaza se ven deliciosos. Qué receta tan sencilla y llenar de sabor. Este fin de semana he cogido hierbas aromáticas del huerto así que aprovecharé la temporada de calabaza ;-)

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  22. Did you say simple...sign me up. Roasted pumpkin and goats cheese are a great flavour combination.

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  23. Simple and delicious! I could eat this as my main with a light salad on the side and would be a very happy camper. Take Care, BAM

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  24. Oh, I have to find and try the English pumpkin. I bet I have passed it in the store and now I know! Love the goat cheese and pumpkin combo. This looks so delicious!

    I made your Triple Chocolate Peanut Clusters this past week and it continues to be one of my favorite recipes. It is easy and delicious. Just an FYI - check the link in recipes, it goes to focaccia bread? I did a search and found it, so all is well! :)

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    1. Thanks for the heads up Christine! Fixed it

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  25. Thanks for adding my pumpkin pickles to your round up. Your recipe looks great. I much prefer savoury preparations of squash and pumpkin over ones doused with sugar (or *shudder* marshmallows).

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    1. It's an awesome recipe! We have a lot of pumpkin in syrup here, and pickles sounds so good. I agree on the marshmallows..

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  26. Beautiful recipe! I sometimes grill rings of accorn squash, but haven't done that in a long while, thanks for inspiring me to go in that direction...

    goat cheese and pumpkin is a great combination!

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  27. Oh, I LOVE the caramelization of your pumpkin slices...and the flavors added sound like a divine fit! Beautifully done!

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  28. i agree with you paula, simple treatment is best. roasted pumpkin - it's very popular here in australia as well - works so well with woody herbs like sage and some heat from smoky paprika or dried chili, my favourites. i haven't tried it with goat's cheese though!

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  29. Eating seasonally makes all the difference. This looks like one of the more gorgeous fall dishes that I've seen. And I love the thought of pairing the tangy goat cheese with the pumpkin. Thank you for sharing!

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  30. Hi Paula,
    I agree! Simple and seasonal are the way to go! and I love recipes like this. . so simple, yet absolutely delicious. I can taste the roasted pumpkin from your fabulous photos. . and congrats on the e-mag! I was trying to get it to translate to English but did not have any luck. In any case, I saw your photo and "Vintage Kitchen". . woot woot!! I will try again. . I really want to read it! that must have been so much fun!

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  31. Hola, Pau. Me encanta este modo de preparar zapallo. En Córdoba se lo llama zapallo de Brasil .... Es tal cual lo describís: lo simple muchas veces es lo mejor logrado. Igual con lo de las frutas en el camino de la escuela, antes lo orgánico nos venía dado singularmente. El placer de leerte, como siempre. Y ni qué hablar de las fotos. Son impecables en todos los sentidos.
    XOXO

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  32. It's so true, "the simpler the better". I love roasted squash, and with goat cheese and thyme, even better! Just gorgeous Paula!

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  33. Beautiful, beautiful photographs Paula. Gorgeous in its simplicity. You've put perfect flavours together, I haven't quite roasted pumpkin in this way before. Thanks for the inspiration! xx

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  34. Ahhhh, these photos are stunning, Paula. Roasted squash is one of my favourite things to eat so I have no problem recreating this dish as we enter the cold winter months. Just looking at your pictures makes me feel all cozy inside. Wish I were at home in my pjs and my oven on instead of at work (blech).

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  35. It looks so good! Going to try and top it with a pomegranate balsamic.

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