Justine Schofield's Cacio e Pepe Pumpkin

Justine Schofield's Cacio e Pepe Pumpkin

Prep
15
Cooking time
30
Serves
4

Method

1. Preheat the oven to 180°C and line a flat try with baking paper. 

2. In a mortar and pestle crush the peppercorns then drizzle in the Cobram Estate Classic Extra Virgin Olive Oil to form a paste, then season with salt. Drizzle pepper paste over the pumpkin and rub all over.

3. Bake for 25-30 minutes or until tender.

4. Using a vegetable peeler, shave parmesan generously over the hot pumpkin to serve.

Ingredients Chevron Icon

½ Jap or Kent pumpkin, cut into even wedges

1 tbsp black peppercorns

Pinch of salt

3 tbsp Cobram Estate Classic Extra Virgin Olive Oil 

100g of Parmesan

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