Baked pumpkin and feta is a very simple, quick, and tasty recipe, a unique dish that is prepared effortlessly: the sweet and delicate pumpkin and the salty and tangy feta create a perfect combination, enhancing each other. The ideal pumpkin for this recipe is the Delica variety, but you can actually prepare it with any variety or with the one you like best and find most easily. The important thing is to cut it into regular cubes to achieve even cooking. You can enjoy baked pumpkin and feta as is, pure and simple, accompanied by toasted bread, but it is also a delight to season pasta. Try it!
Not to be missed
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 1/3 lbs pumpkin (cleaned)
- 3 tbsps extra virgin olive oil
- 2 tbsps pumpkin seeds
- 4 oz feta
- to taste salt
- 1 sprig fresh rosemary
- to taste pepper
- 2 tbsps acacia honey
Tools
- 1 Cutting Board
- 1 Knife
- 1 Mat reusable parchment paper
Steps
Cut the pumpkin in half, remove the seeds and fibers, and peel it. Then cut it into regular cubes and season it with extra virgin olive oil, salt, and pepper, mixing well so that the seasoning is evenly distributed. Transfer to a baking sheet lined with the reusable parchment paper mat (I didn’t need it this time because my baking sheet is perfectly non-stick) and bake in a preheated oven at 392°F for about 20/25 minutes. After the required time, add the feta, some cubed and some crumbled, and bake for another ten minutes. Remove from the oven, add the honey, fresh rosemary, and pumpkin seeds. Serve the dish hot.
Notes
Recipe source HERE.
