ROASTED JARRAHDALE PUMPKIN AND ONIONS WITH LEMONY WHIPPED FETA

I first had whipped feta served alongside a whole roasted cauliflower at Domenica in New Orleans, Louisiana. That appetizer was the inspiration for this recipe. Jarrahdale pumpkin, an heirloom varietal with a moss green skin and meaty tangerine interior, (becoming more and more common at supermarkets) is used here instead of cauliflower, partnered alongside glossy, balsamic-kissed onions. Cut heftily and roasted, these veggies make an ideal vehicle for the pillowy whipped feta.

Serves 4

For the Roasted Jarrahdale Pumpkin and Onions

½ (4–5 pound) jarrahdale pumpkin or other meaty-fleshed pumpkin, peeled, seeded, and cut into 1-inch cubes (about 2 pounds of pumpkin cubes)

2 onions, peeled and cut into 12 thick wedges

2 tablespoons balsamic vinegar

2 tablespoons extra-virgin olive oil

2 teaspoons fresh thyme, chopped, or 1 teaspoon dried thyme

½ teaspoon salt

ground black pepper, to taste

For the Lemony Whipped Feta

½ cup heavy whipping cream

4 ounces feta, roughly crumbled

¼ cup lemon juice

For Serving

½ cup chopped walnuts, raw or toasted

For the roasted pumpkin and onions, preheat oven to 375ºF. On a large-rimmed baking sheet, toss all roasted pumpkin ingredients; spread in a single layer. Roast for 40 to 45 minutes, until pumpkin is tender.

For the whipped feta, in a food processor, add cream and blend until it has a bit of body. Add feta and blend until incorporated. Scrape down sides and blend. Add lemon juice and blend until incorporated. Scrape down sides and blend for 15 to 30 seconds longer, until mixture is creamy (there will still be a few small pieces of feta).

To serve, smear whipped feta on a serving plate or the interior of a bowl, top with roasted pumpkin and onions, and scatter with walnuts. Alternatively, add roasted pumpkin and onions to a serving plate or bowl, dollop over whipped feta, and scatter with walnuts. Serve warm or room temperature.