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Roasted Jarrahdale Pumpkin and Onions with Lemony Whipped Feta

Roasted Jarrahdale Pumpkin and Onions with Lemony Whipped Feta
Yields
4 servings

These roasted pumpkins and onions make for a delicious appetizer or share platter, complete with a creamy, citrusy whipped feta cheese, all topped off with walnuts for a bit of crunch.

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ingredients

Roasted Jarrahdale Pumpkin and Onions

½
(4 to 5-lb) Jarrahdale pumpkin or other meaty-fleshed pumpkin, peeled, seeded and cut into 1-inch cubes (about 2 lbs of pumpkin cubes)
2
onions, peeled and cut into 12 thick wedges
2
Tbsp balsamic vinegar
2
Tbsp extra-virgin olive oil
2
tsp fresh thyme, chopped, or 1 tsp dried thyme
½
tsp salt
Ground black pepper, to taste

Lemony-Whipped Feta

½
cup heavy whipping cream
4
oz feta, roughly crumbled
¼
cup lemon juice

Serving

½
cup chopped walnuts, raw or toasted
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directions

Step 1

For the roasted pumpkin and onions, preheat oven to 375ºF. On a large-rimmed baking sheet, toss all roasted pumpkin ingredients; spread in a single layer. Roast for 40 to 45 minutes, until pumpkin is tender.

Step 2

For the whipped feta, in a food processor, add cream and blend until it has a bit of body. Add feta and blend until incorporated. Scrape down sides and blend. Add lemon juice and blend until incorporated. Scrape down sides and blend for 15 to 30 seconds longer, until mixture is creamy (there will still be a few small pieces of feta).

Step 3

To serve, smear whipped feta on a serving plate or the interior of a bowl, top with roasted pumpkin and onions, and scatter with walnuts. Alternatively, add roasted pumpkin and onions to a serving plate or bowl, dollop over whipped feta, and scatter with walnuts. Serve warm or room temperature.

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