- 1 kg pumpkin, cubed
- 7–8 T olive oil
- 2–3 t crushed garlic
- sea salt and freshly ground black pepper, to taste
- 4 sprigs fresh rosemary
- 700 g assorted mushrooms
- 2 x 50 g punnets Woolworths Grana Padano or Parmigiano-Reggiano shavings
Preheat the oven to 200°C.
Place the pumpkin on a large roasting tray. Drizzle with the olive oil and garlic, making sure the pumpkin is lightly coated. Season with salt, pepper and rosemary.
Place the uncovered tray into the oven for 20 minutes, stirring halfway. Add the mushrooms and cook for a further 20 minutes.
Once the pumpkin is tender enough to easily cut with a spoon, turn the oven’s grill to high for 5–10 minutes, or until the edges of the pumpkin and mushrooms are crispy and golden. Watch carefully so that it doesn’t burn.
Scatter with Grana Padano to serve.
Cook's note: I use a combination of portabellini, shimeji, white and brown mushrooms. And adjust the garlic according to your taste.