Pomegranate molasses roasted butternut with creamy feta


Preparation time:

20 minutes

Cooking time:

1 hour


6 to 8


Butternut pumpkin
1 whole butternut, cut in half lengthways, seeds removed
2 tbsp olive oil
1 tbsp pomegranate molasses
2 tsp brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, crushed
Salt and pepper

Creamy feta
200g feta
200g crème fraiche
1 clove garlic, finely chopped
½ tsp ground cumin
Juice and zest of 1 lemon
Salt and black pepper

2 tbsp toasted pine nuts
½ cup pomegranate seeds
1 small red onion, finely sliced
Leaves from ½ bunch of coriander
Leaves from ½ bunch of mint
Extra pomegranate molasses


Butternut pumpkin

1. Preheat oven on Hot air 180°C.
2. Trim some of the skin to allow the butternut to sit flat. Score the pumpkin flesh with a knife, making sure that the skin is not cut.
3. Rub the butternut halves all over with 1 tablespoon of the olive oil.
4. Place butternut cut side up in the Gastronorm roaster.
5. Combine the remaining olive oil with the other ingredients in a small bowl and mix to make a glaze.
6. Brush glaze on cut surface of the butternut.
7. Cook the butternut pumpkins for 1 hour or until golden and cooked when tested with a knife. Use a pastry brush to spread the glaze that collects in the seed cavity during cooking time.

Creamy feta

1. Combine the feta, crème fraiche, garlic, cumin, lemon juice and zest in the bowl of a food processor. Process until smooth. Season well with salt and pepper.
2. Refrigerate until ready to serve.

To finish

1. Place the butternut pumpkin halves on a serving platter. Spoon on the creamy feta and then garnish with pine nuts, pomegranate seeds, onion, coriander and mint.
2. Drizzle with a little pomegranate molasses.