Today’s recipe for a main dish: baked feta with pumpkin.
A veg dish that everyone can agree on, this is the autumn version of the classic summer dish with cherry tomatoes, but I will tell you that it is really very, very good with pumpkin too. Great to eat as it is, it is also delicious when spread on golden slices of toasted bread, perhaps made with homemade semi-integral bread, it is also great for seasoning pasta simply by blending it. In short, you just have to try it!
An easy and quick recipe to prepare that will often save your dinner by creating a single dish where the sweetness of the pumpkin perfectly marries the saltiness of the quintessential Greek cheese, all enhanced by the aroma of sage and rosemary and, for those who love it, a hint of spicy chili pepper. Additionally, you can embellish your baked feta with some crushed nuts or flaxseeds or toasted sesame seeds and, why not, some tasty Taggiasca olives.
For pumpkin varieties, I suggest a butternut or a violin squash that is firm and not too sweet, making them perfect for these types of preparations.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 375.27 (Kcal)
- Carbohydrates 20.35 (g) of which sugars 6.92 (g)
- Proteins 16.77 (g)
- Fat 26.75 (g) of which saturated 14.12 (g)of which unsaturated 9.44 (g)
- Fibers 1.29 (g)
- Sodium 1,723.65 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Baked Feta with Pumpkin
- 18 oz pumpkin (cleaned)
- 7 oz feta
- 1 clove garlic
- 2 sprigs rosemary
- 2 leaves sage
- to taste salt
- to taste olive oil
Tools
- 1 Baking Dish
- 1 Cutting Board
- 1 Knife
Let’s Prepare the Baked Feta with Pumpkin
Take the pumpkin and clean it by first removing the tips and then the skin, cut it in half and remove the internal strings using a spoon. When finished, cut the pumpkin into cubes about 3/4 inch on each side.
Take an ovenproof dish and place a drizzle of oil or parchment paper on the bottom, then arrange the cut pumpkin leaving a central space where we will place a block of feta. Drizzle everything with olive oil, salt, and season the pumpkin with sage, rosemary, and a clove of garlic.
Bake in a preheated oven at 392°F for 30 minutes, or if you prefer, you can also cook it in an air fryer at 392°F for 20-25 minutes. Serve hot with a nice slice of toasted bread. Take a photo of your pumpkin and feta and post it on social media tagging me (una riccia che pasticcia instagram and facebook) and let me know if you ate it as a second course or blended it to season the pasta.
A Riccia Recommends
I recommend using a butternut or violin squash, but if you want you can use any type of pumpkin, even a delica for example, in this case, you can also leave the skin on. If you want to prepare the summer version with cherry tomatoes, simply substitute them for the pumpkin and proceed in the same way.
