Pumpkin puree with goats’ cheese

For those who took my advice and bought Pascale Naessens’ latest cookbook, my apologies for this so not very creative blog post. As I liked it a lot, I could not but share it with the world. Moreover, I wanted to show people that aren’t familiar with Pascale’s books how simple and tasty her recipes are in fact.

Ingredients (serves 2)

  • 4 thick slices of aged goats’ cheese (cf. picture below)
  • 800 pumpkin (preferably a butternut)
  • 2 handfuls of pumpkin seeds
  • Liquid honey
  • 2 sprigs of fresh thyme

pompeon1

Method

  1. Preheat oven to 180 degrees
  2. Cut pumpkin into pieces (you can, but really should not remove the skin)
  3. Put them in a baking dish and drizzle with olive oil
  4. Cook pumpkin for about 45-60 minutes until cooked
  5. Put pumpkin seeds and thyme in another small baking dish and put in oven for ca. 10 minutes
  6. When pumpkin is cooked, puree the pumpkin. Add pepper and salt to taste
  7. Put goats’ cheese in oven for ca. 5 minutes to allow them to get soft
  8. Put a slice goats’ cheese on plate and use a spoon to add the pumpkin puree on top of it and finish with another slice of goats’ cheese
  9. Garnish with honey, thyme and pumpkin seeds

pompoen1.JPG

 

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