Roasted Pumpkin with Sage Burnt Butter & Goats Curd
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Roasted Pumpkin with Sage Burnt Butter & Goats Curd
Recipe By Daniel Matheson
Ingredients
1 whole Coles kent pumpkin, skin on, sliced in 3cm thick wedges
¼ bunch Coles sage, leaves sliced thinly
1 bunch watercress, torn roughly
120 g Coles goats curd
150 g salted butter, cubed
1 tbs milk
2 tbs Squeaky Gate extra virgin olive oil
salt flakes to taste
Method
Preheat an oven to 200 degrees (C).
Slice the pumpkin in 10-12 wedges and place the wedges facing up on a lined baking tray. Drizzle a generous amount of extra virgin olive oil and sprinkle with salt flakes. Roast in the oven for 20 - 25 minutes or until the tops of the pumpkin have started to brown. Once roasted, take out of the oven and rest aside to cool down to warm.
Melt the butter in a pan on medium heat and stir with a whisk until the colour begins to change and some foam rises to the top. Take off the heat, add in the sage and rest aside.
In a separate bowl, whisk the goats curd until it softens, and fluffs then rest aside.
On a large serving platter place the pumpkin wedges on the base, spoon over the goats curd so that there is at least some on each pumpkin piece and pour over the butter. Garnish with freshly ripped watercress.
