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
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
