Quadretti Recipe

Inspired by Rocca

Time50m

Serves4

pumpkin, goat cheese, sweet potato, pine nuts

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Ingredients

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1
Preheat the Oven
Preheat your oven to 400°F (200°C).
2
Prepare the Vegetables
Peel and dice the sweet potato and pumpkin into small cubes, approximately 1-inch in size.

3
Roast the Vegetables
In a large bowl, toss the diced pumpkin and sweet potato with olive oil, salt, black pepper, and fresh thyme. Spread the mixture on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, turning halfway through.
4
Toast the Pine Nuts
While the vegetables are roasting, heat a small skillet over medium heat. Add the pine nuts and toast for 3-4 minutes, stirring frequently to avoid burning, until they are golden brown.

5
Combine and Serve
Once the vegetables are roasted, remove them from the oven and let cool slightly. In a large serving dish, combine the roasted pumpkin and sweet potato with the goat cheese, gently mixing to combine. Top with toasted pine nuts and serve warm.