Roast pumpkin with white cheese and pomegranate
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Roast pumpkin with white cheese and pomegranate

45 min
Our roast pumpkin with white cheese and pomegranate works as a simple side dish or an easy starter. Savour the sweetness of roasted pumpkin paired with tangy white cheese and juicy pomegranate seeds. Mint leaves and lemon zest add a fresh touch to this colourful dish, making it ideal for impressing guests.
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Instructions

  • Preheat the oven to 180 °C.
  • Carefully cut the pumpkin into wedges.
  • Drizzle with a little olive oil and season with salt and pepper.
  • Place on a medium baking sheet and into the oven for 30–35 minutes until tender and golden, turning them after 20 minutes.
  • While the pumpkin is cooking, prepare the other ingredients and remove the seeds from the pomegranate.
  • Slice the chilli into thin slices, pick the mint leaves, zest the lemon, and mix everything together in a small bowl and set aside.
  • When the pumpkin is tender, tip the cooked bit into a serving dish.
  • Add the white cheese and the remaining prepared ingredients, sprinkle with the pumpkin seeds on top, and serve swiftly.
Enjoy!

FAQ: Questions about roast pumpkin with white cheese and pomegranate

We answer your top questions about this colourful dish below.

Can I roast the pumpkin beforehand?
Yes, you can roast the pumpkin in advance. Keep the roasted pumpkin separate and warm it up just before you put the salad together with the white cheese and pomegranate seeds. This keeps the pumpkin’s texture intact while the other ingredients stay fresh and crisp.
How should I prepare the pomegranate?
To prepare the pomegranate for this dish, score the skin and place the fruit in a bowl of water to break it apart. This helps free the seeds and reduces juice splashes. Ease the seeds out from the white membrane under the water. This way, the seeds sink, and the membrane floats, making it simpler to separate them. Drain the seeds and sprinkle them over your roast pumpkin to add a pop of colour and sweetness.

Ingredients

Medium fresh pumpkin (1-1 ½ kg)
1
Small pomegranate
½
Large green chilli pepper
1
Small bunch mint leaves
1
Apetina® Original White Cheese In Brine with herbs and spices in oil
100 g
Pumpkin seeds
1 tbsp
Olive oil
Lemon, finely grated zest
1
Salt and pepper
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Tips: Get the best roast pumpkin with white cheese and pomegranate

Get ready to impress your guests with our helpful tips.

Selecting the right pumpkin

Choosing the ideal pumpkin is key to a deliciously roasted dish with a sweet flavour and a firm bite. The pumpkin’s skin should be whole and unblemished to ensure even roasting and an appealing presentation. A uniformly deep colour indicates that the pumpkin is ripe and will have a richer taste when cooked.

Enjoy our easy roast pumpkin with white cheese and pomegranate

Roast pumpkin with white cheese and pomegranate is a simple dish that delivers colour, flavour, and texture. The pumpkin is roasted to tender perfection, while a great selection of tasty toppings gives the meal a stunning look. Sweet, savoury, tangy, and spicy, our recipe is all about the balance of flavours. Give it a try, and you will not be disappointed.

With sweet roasted pumpkin and toasted pumpkin seeds

Double up on the pumpkin taste with sweet roasted pumpkin and nutty toasted pumpkin seeds. The roasted pumpkin caramelises in the oven, giving the dish a delicious sweetness. Its flesh will turn nice and tender while its exterior is baked golden and crispy. The nutty, toasted pumpkin seeds sprinkled on top complement the warmth and richness of the pumpkin. Bite into the mix and get tender flesh with crunchy seeds.

Juicy pomegranate, tangy white cheese, and spicy green chilli on top

Hot from the oven, the roasted pumpkin is topped with pomegranate, white cheese, and green chilli. The juicy pomegranate brings a bright sweetness, while the tangy white cheese provides a soft texture. The heat from the green chilli enhances the flavours of the other ingredients. Remember, if you prefer it to be less spicy, you can always adjust the amount of chilli. These toppings perfectly balance the sweetness of the pumpkin while adding colour and taste to the dish.

Prepare as the perfect starter or side dish

This roast pumpkin with white cheese and pomegranate is perfect as a warm salad or a side. It goes beautifully with grilled meats or roasted chicken, but you can also pair it with grain-based dishes like couscous or quinoa salads. The dish’s mix of sweet, tangy, and spicy flavours makes it the ideal candidate for a wide range of main courses, from everyday meals to special occasions.

Consider trying our delicious couscous tabbouleh or tasty pearl couscous salad – both are fresh and easy options. For something else, prepare a batch of crisp filo pastry triangles or tender roasted winter vegetables.

Tailor to your palate

Tweak our roast pumpkin salad to fit your preferences. For a sweeter base, consider exploring options like butternut squash or sweet potatoes. You can also boost the dish’s freshness by adding chopped parsley, coriander, or basil. They add lovely aromas and a refreshing herbaceous touch. Swap out the pumpkin seeds with different toasted nuts or seeds. Try sunflower seeds, pine nuts, or hazelnuts for varying degrees of nutty flavour. Lastly, roasted chickpeas are also a great addition since they provide a slightly crunchy texture alongside savoury undertones.

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