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Roasted Pumpkin with Goat Cheese

A real autumn product is pumpkin. I had to get used to cooking with it, but now I incorporate it into many different dishes. The bottle pumpkin - butternut squash is definitely my favorite and I eat it in this dish just with the skin. But if you don't like it, you can of course cut it off. The skin also holds the deliciously softened squash together like a bowl. By roasting it so long it tastes very sweet, very nice in combination with the goat cheese.

You also put the part of the pumpkin with the seeds in the oven, but you better make soup or puree of that later. Because the goat cheese would fall through there 🙂


  • 1 bottle pumpkin

  • 250 grams of goat cheese

  • olive oil extra virgin

  • fresh thyme

  • 2 teaspoons roasted paprika

  • freshly ground pepper and salt

How to

  1. Preheat the oven to 200 degrees. Cut the pumpkin into equal slices. Coat them with olive oil on both sides and sprinkle with salt, pepper and roasted paprika. They the pumpkin for 40 minutes in the oven.

  2. Put the oven on the grill setting 230 degrees. When ready, crumble the goat cheese over the squash along with some thyme and put it in the oven for about 6 more minutes (until the goat cheese starts to discolor). Sprinkle some fresh thyme on top as decoration, some salt and pepper if needed and you're done with this easy peasy dish. And it is sooooo TASTY!!!!
Roasted Pumpkin with Goat Cheese
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