We’ve grown a rare French heirloom pumpkin this year called ‘Potimarron’ and it’s been a winner! It’s a little more like a squash than a pumpkin in flavour and texture, but the small size means it’s easy to use.
Here is a recipe that is quick and delicious, and you can use any type of pumpkin.
Cheesy Roast Pumpkin
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- Pumpkin or squash - I used our cute little Potimarron, including the skin and seeds.
- Garlic - locally grown and organic if possible.
- Cheese - I like Parmesan or Romano, but choose your favorite.
- Herbs and spices - basil, spring onions, marjoram and thyme are my choice.
- Seasoning - salt and pepper to taste.
- Liberal lashings of olive oil
- Preheat oven to 180 degrees Celsius and choose an ovenproof dish.
- Cut your pumpkin into the size you prefer - the Potimarron looked great as segments. I also add cauliflower to this recipe as a potato substitute.
- Add crushed garlic, cut herbs, spices and seasoning and grated cheese, drizzling the whole lot in olive oil.
- Bake in the oven for about 30 mins or until pumpkin is soft and cheese is browned.
Green Platypus Gardens http://www.greenplatypusgardens.com/