Servings: 2
INGREDIENTS
- 1 pound/450 grams pumpkin, cut into a large cube
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons pumpkin seeds
- 2 tablespoons sunflower seeds
- Olive oil
For serving:
- 4 ounces/115 grams spreadable goat cheese
- Fresh dill leaves
INSTRUCTIONS
- Heat the oven to 350°F (180°C).
- In a large skillet, warm a drizzle of olive oil over medium heat. Add the pumpkin and sear on all sides until deeply golden, about 3 to 4 minutes per side. Turn off the heat and drizzle the honey and balsamic vinegar over the pumpkin, letting it soak in.
- Scatter the pumpkin and sunflower seeds over the top, then transfer to the oven. Roast until the pumpkin is deeply tender and a toothpick slides in easily, about 35 minutes.
- Transfer to a serving plate and spoon the remaining pan sauce over the top. Serve with generous dollops of goat cheese and a handful of fresh dill. Enjoy!