Roasted Pumpkin Boats with Goat Cheese Cranberries & Honey
Ingredients
For the pumpkin boats
1 small pumpkin (or 2 mini pumpkins), halved and seeded
1 tbsp olive oil
1 tsp dried thyme
Salt & pepper
For the whipped goat cheese
180 g soft goat cheese
2 tbsp Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
Pinch of black pepper
For the topping
⅓ cup dried cranberries
¼ cup toasted walnuts or pecans (roughly chopped)
For the hot honey
3 tbsp honey
½–1 tsp chili flakes
1 tsp lemon juice
Pinch of sea salt
Optional
Fresh thyme leaves
Orange zest
Extra goat cheese crumbles
Microgreens
Cracked black pepper
Instructions
Preheat oven to 200°C (180°C fan).
Brush the pumpkin halves with olive oil and season with thyme, salt, and pepper.
Place cut-side up on a baking tray.
Roast for 35–45 minutes until the pumpkin is tender and lightly caramelized.
Meanwhile, whisk together goat cheese, Greek yogurt, olive oil, lemon juice, and black pepper until smooth and creamy.
Toast the walnuts or pecans in a dry skillet for 2–3 minutes until fragrant.
In a small saucepan, combine honey, chili flakes, lemon juice, and sea salt.
Warm gently for 1–2 minutes until infused.
Remove the roasted pumpkin from the oven and let cool slightly.
Fill the center of each pumpkin boat with generous spoonfuls of whipped goat cheese.
Sprinkle with dried cranberries and toasted walnuts.
Drizzle generously with the warm hot honey.
Finish with fresh thyme, orange zest, extra goat cheese, microgreens, or cracked black pepper if desired.