Go Back

Carob Roasted Pumpkin with Goat Cheese

Bring the best of autumn to your table with this Carob Roasted Pumpkin with Goat Cheese. A cosy Mediterranean side dish with a delightful blend of textures and flavours.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Course: Side Dish
Cuisine: American, Maltese
Keyword: Hokkaido Pumpkin
Calories: 837kcal

Ingredients

  • 1 small hokkaido pumpkin around 500/700g
  • 2 tbsp carob syrup + extra for drizzling
  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp chili flakes
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 80 g goat cheese
  • fresh herbs oregano, thyme or roseamary

Instructions

  • Clean the pumpkin from the seeds and cut into wedges, around 10/12 pieces. If using hokkaido pumpkin, you can leave the skin on as it’s thin and edible. Peel the skin if using any other type of pumpkin.
  • Preheat oven to 200°C/400°F. Line a baking sheet with parchment paper. Set aside.
  • Toss the pumpkin wedges with olive oil, carob syrup, cinnamon, chili flakes, salt, and pepper.
  • Roast for 25-30 minutes until tender. Keep a close eye, as thinner wedges might cook quicker than mentioned.
  • Once ready, plate the wedges on a serving plate. Top with chunks of goat cheese and fresh herbs. Drizzle with more carob syrup and sprinkle some chili flakes.

Nutrition

Calories: 837kcal | Carbohydrates: 131g | Protein: 29g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 37mg | Sodium: 1549mg | Potassium: 4941mg | Fiber: 27g | Sugar: 37g | Vitamin A: 20024IU | Vitamin C: 167mg | Calcium: 566mg | Iron: 10mg