Herby Roasted Pumpkin with Seared Saganaki




Yield 2 servings



  1. Pre-heat your oven to 450 degrees F.
  2. In a shallow baking pan, toss the pumpkin with a good drizzle of olive oil and a healthy helping of salt and pepper. Massage to coat. Lay the pumpkin cut side down and place in oven. Roast for 15 minutes.
  3. As it roasts, toss the potatoes and garlic in a bowl with some more olive oil, chopped herbs, salt and pepper.
  4. Remove the pumpkin from the oven and add the potato mixture to the pan, making sure that all the potatoes are cut side down - hello browning = flavour!
  5. Roast a further 15 minutes and check for doneness. The potatoes should be just fork tender while the pumpkin will be a touch softer.
  6. Remove from the heat and allow the pumpkin to cool just slightly. Use a fork to help hold it in place and then spoon the pumpkin from the skin onto a cutting board. Roughly chop into 1-2" size pieces.
  7. As the pumpkin cools slightly, heat a tsp of olive oil over medium heat in a small frying pan. Once hot, add the cheese and sear for a couple of minutes until just golden. Flip, sear one minute more and then remove from heat.
  8. Pile the pumpkin and potatoes onto a plate and top with the cheese. If desired, cut cheese into 4 pieces and plate separately.
  9. Eat.


If Saganaki isn't available for you, Haloumi (or any other grillable, salty, squeaky cheese) works perfectly too.

Recipe by She Eats at