FETA-STUFFED PUMPKIN WITH PESTO

SERVES 4. PREP 20 MINS. COOK 1 HR.

INGREDIENTS

• 2 tbsp extra virgin olive oil

• 60g butter, melted

• 3 tsp smoked paprika

• 1.2kg kent pumpkin,unpeeled, scrubbed,deseeded , cut into 4 wedges

• 100g Danish feta, thinly sliced

• 45g (¼ cup) pepitas

PESTO

• 1 cup fresh basil leaves, plus extra leaves, to serve

• 35g (⅓ cup) flaked almonds, toasted

• 25g (⅓ cup) shredded parmesan

• 1 garlic clove, chopped

• 60ml (¼ cup) extra virgin olive oil

• 1 tsp fresh lemon juice

METHOD

1 Preheat oven to 220C/200C fan forced. Line a rimmed baking tray with baking paper.

2 Combine the oil, butter and paprika in a small bowl. Rub the mixture over the pumpkin to coat. Place on prepared tray. Drizzle over any remaining oil mixture in the bowl. Season. Roast for 45-55 minutes or until the pumpkin is golden, caramelised and crispy around edges.

3 Meanwhile, to make the pesto, combine the basil, almonds, parmesan and garlic in a small food processor. Process until finely chopped. With motor running, gradually add the oil in a thin, steady stream until the mixture is almost smooth. Add the lemon juice and process until well combined. Season. 4 Carefully cut a slit in the centre of each pumpkin wedge. Insert a piece of feta into the slit (or sit it in the curve of the wedge). Sprinkle with pepitas and drizzle over a little of the butter mixture in the base of the tray. Roast for 5 minutes or until the feta softens slightly and pepitas are toasted.

5 Top the pumpkin with dollops of pesto and sprinkle with extra basil leaves. Drizzle over pan juices to serve.