Ingredients
- 1 Hokkaido pumpkin
- 10ml vegetable oil
- 150g salted butter
- 1 garlic clove
- 70g hazelnuts
- 50ml bonito vinegar (you will find this in Asian stores but if you don't have it use a light white vinegar mixed with a few drops of soy sauce)
- 150g goats' cheese (I use St Tola)
- 1 bunch chives, finely chopped
- Sea salt and black pepper
Cut the pumpkin straight down the centre lengthways. Scoop out the seeds and then run seeds under cold water to remove excess pumpkin from them. Dry them on a clean cloth.
In a pan, heat the vegetable oil and place the pumpkin halves skin side up in the pan. After three minutes, add the butter and the garlic clove (minced), and transfer to a preheated oven for 20 minutes at 180C. Once removed from the oven, take the pumpkin out of the pan.
Add the hazelnuts and pumpkin seeds into the pan (with the butter and garlic) and brown for two minutes on a medium heat. Deglaze the pan with bonito vinegar and then put the pumpkin back in the pan. Spoon the hazelnut butter over the pumpkin and transfer to a serving dish.
Add the goats’ cheese, chives, season and pour any remaining butter from the pan over the top.
