Autumn anybody? I absolutely love this season, still a bit sunny, but also nice and chilly and in the mood for warming and comforting dishes. And what is more autumny than pumpkin! I asked the young kid at the farmers market what kind of pumpkin it was, he said “A green pumpkin”…. Thanks for that. Anyway, after some google image searching I found out it was a kabocha squash, just an fyi. Anyway loads of pumpkin recipes to come this year!
Roasted Pumpkin with Feta & Pommegranate
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Loading...Ingredients
- 1 medium sized pumpkin of choice
- Olive oil to bake + extra virgin olive oil to drizzle
- Pepper
- Sea salt
- 100 g feta
- Seeds from 1 pommegranate
- Small bunch koriander or flatleaf parsley, roughly chopped
Instructions
Preheat the oven to 220°C.
Line 2 baking sheets with baking paper (you need 2 so the pumpkin doesn't get overcrowded and steam instead of roast)
Wash the pumpkin, you can leave the skin on, this adds extra bite, flavour and vitamins!
Halve the pumpkin and remove the seeds with a spoon.
Slice the pumpkin into moons, about 3 cm thick (you can slice them in any shape you want of course).
Add to a large bowl.
Drizzle with regular olive oil and a good pinch of pepper and sea salt.
Toss the bowl well so that all the pieces are coated.
Divide the pumpkin over the 2 baking trays and place in the oven.
Bake for 20 minutes until starting to brown and cooked through.
In the meantime extract the seeds from the pommegranate.
Divide the pumpkin over a large plate, crumble over the feta, sprinkle over the pommegranate and the parsley or koriander.
Finish off with a drizzle of virgin olive oil and some extra pepper and salt.
