Roast Pumpkin & Onions with Lemon Whipped Feta
Ingredients
- 1/2 Matt’s Pumpkin peeled seeded and cut into 1-inch cubes (about 900g of pumpkin cubes)
- 2 onions peeled and cut into 12 thick wedges
- 2 Tbsp balsamic vinegar
- 2 Tbsp Extra virgin olive oil
- 2 tsp fresh thyme chopped, or 1dried thyme
- 1/2 tsp salt
- ground black pepper to taste
Lemon Whipped Feta
- 1/2 cup thickened cream
- 120 g feta roughly crumbled
- 1/4 cup lemon juice Use Matt's local Meyer Le mons
Serving
- 1/2 cup chopped walnuts raw or toasted
Instructions
Roasted Pumpkin and Onions
- Preheat oven to 180c On a large-rimmed baking sheet, toss all roasted pumpkin ingredients; spread in a single layer. Roast for 40 to 45 minutes, until pumpkin is tender.
Lemon Whipped Feta
- In a food processor, add cream and blend until it has a bit of body. Add feta and blend until incorporated. Scrape down sides and blend. Add lemon juice and blend until incorporated. Scrape down sides and blend for 15 to 30 seconds longer, until mixture is creamy (there will still be a few small pieces of feta).
Serving
- To serve, smear whipped feta on a serving plate or the interior of a bowl, top with roasted pumpkin and onions, and scatter with walnuts. Alternatively, add roasted pumpkin and onions to a serving plate or bowl, dollop over whipped feta, and scatter with walnuts. Serve warm or room temperature.