Preheat the oven to 180°C (160° fan) | 350F | gas 4.
In a roasting tray, toss the pumpkin, cherry tomatoes, shallot, and garlic with the olive oil and plenty of salt and pepper to taste.
Roast until the pumpkin and cherry tomatoes are very soft, about 40-50 minutes. Remove from the oven and cover loosely with aluminium foil; keep the oven turned on.
Cook the fusilli in a large saucepan of salted, boiling water until ‘al dente’, about 10 minutes.
Drain well and return to the saucepan they were cooked in, adding the pumpkin and cherry tomato mixture. Toss well to combine.
Spoon into a large ovenproof gratin dish and return to the oven for 10 minutes.
Remove from the oven and top with crumbled Chavroux goat’s cheese and sage leaves, serving warm.
The perfect meal for those long, cosy nights, this gratin is topped with crumbled Chavroux for a delectable taste sensation.
Method
INGREDIENTS
450 g | 16 oz | 3 cups pumpkin, peeled, seeded, and diced
300 g | 11 oz | 2 cups cherry tomatoes, halved
1 shallot, chopped
2 cloves garlic, crushed
4 tbsp olive oil
450 g | 16 oz | 6 cups fusilli
150 g | 5 oz Chavroux fresh goat’s cheese Pyramid, crumbled
1 handful sage leaves
salt
freshly ground black pepper
View Method
Recipe Method
Preheat the oven to 180°C (160° fan) | 350F | gas 4.
In a roasting tray, toss the pumpkin, cherry tomatoes, shallot, and garlic with the olive oil and plenty of salt and pepper to taste.
Roast until the pumpkin and cherry tomatoes are very soft, about 40-50 minutes. Remove from the oven and cover loosely with aluminium foil; keep the oven turned on.
Cook the fusilli in a large saucepan of salted, boiling water until ‘al dente’, about 10 minutes.
Drain well and return to the saucepan they were cooked in, adding the pumpkin and cherry tomato mixture. Toss well to combine.
Spoon into a large ovenproof gratin dish and return to the oven for 10 minutes.
Remove from the oven and top with crumbled Chavroux goat’s cheese and sage leaves, serving warm.
