500g pumpkin, peeled and chopped
2 small red chillies
2 Tbs olive oil
1 Tbsp sea salt and freshly ground black pepper
2 cups assorted greens such as spinach, silverbeet or kale, torn with coarse stalks removed
100g mascarpone, or creme fraiche, or feta to garnish
Toss pumpkin with the chilli and first Tbs of olive oil, season and roast at 200C for about 45 minutes. Heat remaining olive oil in a saucepan and quickly turn the greens with a pair of tongs until wilted. Serve pumpkin and greens together with a dollop of mascarpone.
This is a great local scheme, consistently an interesting range of high quality veg delivered every week. It’s great to have the opportunity to support the hard work of folk doing a great job for us all
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