Potimarron Pumpkin


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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  1. Pumpkin or squash - I used our cute little Potimarron, including the skin and seeds.
  2. Garlic - locally grown and organic if possible.
  3. Cheese - I like Parmesan or Romano, but choose your favorite.
  4. Herbs and spices - basil, spring onions, marjoram and thyme are my choice.
  5. Seasoning - salt and pepper to taste.
  6. Liberal lashings of olive oil
  1. Preheat oven to 180 degrees Celsius and choose an ovenproof dish.
  2. 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.
  3. Add crushed garlic, cut herbs, spices and seasoning and grated cheese, drizzling the whole lot in olive oil.
  4. Bake in the oven for about 30 mins or until pumpkin is soft and cheese is browned.
Green Platypus Gardens http://www.greenplatypusgardens.com/
 This dish is lovely either as a side or a meal in itself. Serve and enjoy!

Happy Cooking!