Autumn has just started here, and with it, my desire to prepare richer and more delicious recipes like this baked pumpkin with feta, enriched with herbs and pistachios. I must say that the combination of flavors is really spot-on because pumpkin is known to be quite sweet, but the feta cheese gives it a truly unique and tasty touch. But now let’s see together how to prepare it in the following recipe.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 Hokkaido pumpkin
- 3.5 oz feta cheese (or goat cheese)
- 0.75 cup cherry tomatoes
- to taste thyme
- to taste sage
- to taste salt
- to taste pepper
- to taste olive oil
- 1 oz unsalted pistachios
Steps
Start the preparation of your baked pumpkin with feta by washing and drying the pumpkin, then cut it in half, remove the seeds and strings, and start cutting it into slices about 0.75 inches thick.
Preheat the oven to 428°F, arrange the pumpkin slices in a 12-inch baking dish, drizzle with a little olive oil, salt, and pepper, and bake for about 15 minutes.
Meanwhile, wash the cherry tomatoes, cut them (I left them whole just for decoration), wash and dry the herbs, crumble the feta cheese, peel the pistachios, and chop them into smaller pieces.
After this time, take the baking dish out of the oven, pour the feta cheese over it, distribute the cherry tomatoes over the cheese, do the same with the thyme and sage, and finally add the pistachios. Another sprinkle of salt and pepper and return it to the oven for another 8-10 minutes.
At this point, your baked pumpkin will be ready to serve. Enjoy your meal.
If you also love PUMPKIN RECIPES take a look HERE.
Saby recommends…
If you don’t want to use fresh tomatoes, you can also use sun-dried tomatoes in oil, an equally tasty alternative.
