Recipe: Clodagh McKenna's Roast Pumpkin, Mozzarella & Chilli

Name: Recipe: Clodagh McKenna's Roast Pumpkin, Mozzarella & Chilli
Ingredients: 1 small pumpkin, deseeded and cut into 5cm- (2in-) thick wedges; 2 tablespoons olive oil; 2 x 150g (5½oz) mozzarella balls, drained; 1 red chilli, thinly sliced; Sea salt and freshly ground black pepper; 2 tablespoons extra virgin olive oil and 1 tablespoon Balsamic vinegar, to serve

www.countryandtownhouse.com

Looking for autumnal cooking inspiration? Chef Clodagh McKenna shares a roast pumpkin recipe from her book, Clodagh’s Weeknight Kitchen.

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Ingredients

1 small pumpkin, deseeded and cut into 5cm- (2in-) thick wedges
2 tablespoons olive oil
2 x 150g (5½oz) mozzarella balls, drained
1 red chilli, thinly sliced
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil and 1 tablespoon Balsamic vinegar, to serve