Brown-butter pumpkin with goat's cheese and sage
This comforting recipe from James Ramsden sees the humble pumpkin transformed to a thing of beauty thanks to a slow pan-roasting and lashings of brown butter. Laced with sage and goat's cheese, this dish works brilliantly as a warming starter, or even a stunning side dish to a meaty autumnal main course.
Ingredients
Brown-butter pumpkin with goat cheese and sage
- 800g of pumpkin , thick slices
- 50g of breadcrumbs
- 3 tbsp of pumpkin seeds
- 1 garlic clove , lightly squashed
- 1 pinch of chilli flakes
- 100g of butter
- 2 tbsp of sherry vinegar
- 2 tbsp of olive oil
- 8 sage leaves , finely chopped
- salad leaves
- goat's cheese
- 2 tbsp of olive oil
- salt
- pepper
Method
1
In your largest frying pan, heat the olive oil over a medium heat. Gently fry the breadcrumbs and pumpkin seeds with the garlic and chilli flakes until crisp and golden. Toss through a pinch of salt and tip into a bowl, discarding the garlic. Keep in a warm place
2
Melt the butter in the same pan, over the same heat. Add the pumpkin and season generously with salt and pepper. Cook for about 30 minutes, turning every now and then, until tender and chestnut-coloured
3
Remove the pumpkin and return the pan to the heat. Add the sherry vinegar and simmer for 30 seconds or so, then whisk in the olive oil and sage. Take off the heat
4
Arrange the pumpkin slices and top with the goat's cheese, breadcrumbs and pumpkin seeds. Spoon over the brown butter and sherry vinegar dressing and serve
Discover more:
Go to Comments
Brown-butter pumpkin with goat's cheese and sage
