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Roasted Butternut Pumpkin with Camembert, Pecans & Manuka Honey
This Roasted Butternut Pumpkin with Camembert, Pecans & Biosota Manuka Honey is a simple, yet impressive dish. Finished with a drizzle of Biosota Organic Manuka Honey, balancing rich meltted cheese with crunchy pecans, making the perfect entertaining platter.
Pin Recipe
Servings
4
Prep time
Cook time
Recipe
Vegaterian, Gluten Free
Ingredients
- 1 butternut pumpkin, peeled & cut into thick rounds
- 2–3 tbsp olive oil
- Sea salt & freshly cracked black pepper
- 200g Camembert cheese, sliced into medium-thick pieces
- ½ cup pecans
- 1 small red chilli, finely sliced
- 2–3 rosemary sprigs
- Biosota Manuka honey
Method
- Preheat the oven to 180°C.
- Arrange the pumpkin rounds on a lined baking tray. Drizzle with olive oil and season with salt and pepper.
- Place slices of Camembert over each piece of pumpkin. Scatter over pecans, chilli and rosemary sprigs.
- Roast for 20–25 mins or until the pumpkin is tender and the cheese is melted and lightly golden.
- Remove from oven and fi nish with a generous drizzle of Biosota Manuka honey.
- Serve warm, allowing the honey to melt gently into the cheese and pumpkin.
- Note: Avoid high heat after adding the honey. Drizzle just before serving to preserve its natural bioactive properties.
