Roast pumpkin and onion with garlic thyme croutons

Ingredients

• ½ butternut pumpkin, cut into large chunks
• 2 red onions, quartered
• ¼ cup olive oil
• salt and black pepper
• 2 tsp sherry vinegar
• 50 g feta, crumbled
• ¼ cup roughly chopped flat-leaf parsley

Garlic and thyme croutons

• ¼ cup olive oil
• 3 sprigs thyme
• 3 garlic cloves, thickly sliced
• 3 thick slices wholemeal sourdough, cut into 1 cm cubes

Instructions

1. Preheat the oven to 200˚C fan-forced. Place a piece of baking paper into an oven-proof frying pan. The paper should overlap the edges of the pan generously. Add the pumpkin and onion on top of the paper and drizzle with the olive oil. Season with a little salt and place onto the stove over medium heat.
2. Heat for about 3 minutes, stir, then transfer to the oven and bake for 40 minutes, or until the pumpkin and onion are softened and browned.
3. Meanwhile, for the garlic and thyme croutons, heat a small frying pan over medium heat and add the thyme and garlic slices. When the garlic starts to brown, add the sourdough and fry until the sourdough is browned and crisp.
4. Remove the pumpkin and onion from the oven and sprinkle with the vinegar. Crumble over the feta and scatter with the croutons. Garnish with the parsley.

Photography by Jiwon Kim.

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