Julie Le Clerc: Roast pumpkin wedges with feta and olives

Serves 6 as a vegetable dish

1 small buttercup pumpkin, halved and seeds removed
1/4 cup olive oil
3 cloves garlic, crushed
sea salt and freshly ground black pepper
150g feta, crumbled
3/4 cup pitted olives

1. Preheat oven to 190C. Slice pumpkin into even-sized wedges (I love how the skin roasts and caramelises but you can peel it if you prefer). Place wedges in a roasting pan lined with non-stick baking paper.

2. Mix oil and crushed garlic together and drizzle over pumpkin, toss well to coat evenly. Season with salt and pepper.

3. Roast for 20 minutes, then scatter pumpkin with feta and olives. Roast for a further 10-20 minutes, or until pumpkin is tender and caramelised.