Cheesy Roasted Pumpkin Mash

An easy way to roast a whole or large piece of pumpkin is to pierce the skin several times with a sharp knife, place on a baking tray and roast at 180°C for 45 minutes or until soft and tender. Remove pumpkin skin and seeds and mash the flesh. Excess pumpkin will keep in the fridge for several days and is delicious used for other side dishes, in pumpkin pie or other baked products.

Serves 4 as a side dish

1 tablespoon vegetable oil

2 garlic cloves, finely chopped

3 cups mashed roast pumpkin

160g Origin Earth Feta in Brine, drained and crumbled

¾ cup grated Origin Earth Pecorino cheese

½ cup Origin Earth Cream (available from The Origin Earth Cheese Shop)

freshly ground black pepper

3 tbsp chopped fresh chives or parsley, chopped (optional)

1              Heat oil and garlic in a saucepan over a medium-high heat and for about 30 seconds or until fragrant.

2              Add pumpkin, feta, Pecorino and cream and heat until cheese melts – note the feta won’t melt, but you get left with delicious chunks scattered through the mash. Season with a good grind of black pepper to taste and serve scattered with chives or parsley, if desired.