1 x medium sized butternut pumpkin, peeled, seeds removed and sliced
3 tablespoons extra virgin olive oil
Juice and zest of 1 orange, plus remaining flesh
¼ cup toasted pumpkin seeds
3-4 stems oregano, leaves picked
Shaved pecorino cheese for serving
Peel the butternut pumpkin, slice the neck of the pumpkin into 1 cm slices. Halve the remainder (base) of the pumpkin lengthwise and remove seeds. Slice into 1 cm slices. Toss sliced pumpkin with a little olive oil and pan fry for a couple of minutes on each side until just cooked and lightly browned. Remove pumpkin to a serving dish. Combine extra virgin olive oil and orange juice and drizzle over the pumpkin. Sprinkle with orange zest, diced orange flesh, toasted pumpkin seeds and oregano leaves. Lastly add shaved pecorino cheese.
Serve as a salad or side dish.
