Spiced Pumpkin with Marinaded Raisins and Goats Fetta
For this dish Butternut Pumpkin is the preferred vegetable however Kent pumpkin also works well.
1 kg butternut or Kent pumpkin
Olive oil to coat
Preffered spice rub (Henry Langdon’s Roasted Spice Rib, Greek, baharat, ras el hanout etc.)
½ cup golden raisins
¼ Cup vercotto
1 tablespoon honey or sugar
Spring onions to garnish
1. Cut pumpkin into large chunks, spray or brush with oil and place in freezer bag along with preferred spice and toss to coat.
2.Place on a lined oven tray and bake until tender
3. Meanwhile, for raisins, place in a microwave suitable container and add vercotto, honey and enough water to just cover. Microwave on high, or place in a saucepan, until boiling. Set aside.
4. To serve, place pumpkin in serving dish and crumble fetta over followed by raisins and spring onions. This can be prepared ahead of time and reheated.