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🍽️ Autumn vegetables with goat cheese and figs

523 kcal · 30 min · 4 servings

Ingredients

• 1 small Hokkaido pumpkin
• 1 kg small potatoes (triplets)
• 1 sweet potato
• 1 onion
• 2 garlic cloves
• olive oil
• salt
• pepper
• 1 sprig rosemary
• 1 bunch chives
• 250 g goat cheese
• pepper
• 6 fresh figs

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Brush the pumpkin, cut it in half, and remove the core.
3. 3. Wash the potatoes and the sweet potato.
4. 4. Peel the onion and the garlic.
5. 5. Cut all the vegetables into strips or cubes.
6. 6. Place the vegetables on a baking sheet lined with baking paper.
7. 7. Drizzle the vegetables with a little olive oil.
8. 8. Season the vegetables with salt and pepper and mix well.
9. 9. Wash the rosemary and shake it dry.
10. 10. Pluck the rosemary needles and distribute them over the vegetables.
11. 11. Put the tray in the hot oven for about 30 minutes.
12. 12. Cook the vegetables until they are golden brown and cooked through.
13. 13. Wash the chives and shake them dry.
14. 14. Cut the chives into fine rings.
15. 15. Stir the goat cheese until smooth with one tablespoon of water.
16. 16. Add the chives and a little pepper to the cheese cream.
17. 17. Remove the stem from the figs.
18. 18. Wash the figs and cut them into wedges.
19. 19. Take the vegetables out of the oven.
20. 20. Dollop the goat cheese cream onto the vegetables.
21. 21. Add the fig wedges.
22. 22. Place the tray in the center of the table and enjoy the dish.

Nutrition per serving

• kcal: 523
• Protein: 15 g · Fett/Fat: 16 g · Carbs: 77 g