Yield
8
Prep Time
20mins
Cook Time
30mins
Difficulty Level
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Use Jap or Kent pumpkin as it holds its shape well during baking and has a sweet, nutty  flavour.

Ingredients

  • 1 kg pumpkin, peeled, seeded, cut into chunks
  • ¼ cup olive oil
  • 1 bunch baby beets, trimmed, scrubbed, halved, leaves retained
  • 2 red onions, cut into thick wedges
  • 80 g baby rocket leaves
  • 100 g white castello, crumbled
  • Balsamic glaze, to serve
01.

Preheat oven to hot, 200 C.

02.

Place pumpkin in a large baking dish. Drizzle with oil and season to taste. Toss well. Bake 15 mins.

03.

Add beetroot and onion, basting with a little oil. Bake a further 10-15 mins until tender.

04.

In a serving bowl, toss vegetables with rocket and reserved beetroot leaves. Dot with cheese and drizzle with glaze to serve.

Use Jap or Kent pumpkin as it holds its shape well during baking and has a sweet, nutty  flavour.

Download or print the recipe