Hello chefs! π
I made this dish for the first time a couple of weeks ago, maybe I should have posted this recipe earlier, but sometimes things don't go as planned.
Well, the memory of Halloween is still fresh, autumn will be long, and winter probably even longer, so I will make it again this year, maybe differently.
My sister told me about this recipe when I showed her my Hokkaido pumpkin harvest.
We usually make all sorts of soups out of these pumpkins because it's good for everyone in the family. Sometimes we also bake these pumpkins alongside baked potatoes.
When my sister saw these pumpkins she said to me, "Yes, we used to just cook soup too. But try cutting it into pieces, sprinkling it with spices, topping it with feta cheese, and baking it in the oven. You'll tell me then."
OK, that's something new, we'll try that too, after all, it's all very simple and quick, there are no special instructions to follow, no philosophy involved, no strain on the brain, and there's complete freedom with the seasoning, so you just put what you like.
The only thing that can happen is that you put too much of something or burn it all in the oven :)
So, my recipe for pumpkin with feta - I've already made a change here, my sister said she made Muscat squash, and I made Hokkaido. I have two more Muscat ones but they're huge, about 7 kilos each and I told myself I'd wait, if I can do it now I'll make a feast with the Muscat one for my friends there around New Year :)
What we need, or what I have prepared:
- 1 edible pumpkin weighing about 1 kg (I used Hokkaido, but you can also use Muscat or Butternut)
- 200 grams of feta cheese (this is an almost fresh soft sheep's milk Greek cheese, mostly used for salads)
- spices (there is complete freedom here, you have to find a mixture that suits you, I used thyme, oregano, and Ras el Hanout, which is a Moroccan slightly spicy mixture that I have been loving lately)
- salt and black pepper if desired
- a tablespoon or two of pumpkin seed oil for the dressing once it's baked
You need to cut and clean it, and I should mention here that you need a sharp knife to cut pumpkins, because they are usually so hard that you can injure yourself...
First, cut it in half and clean the inside of the seeds. You can roast the seeds on their own with salt and get a salty snack, but I won't bother with that now, there will be plenty of seeds...
I continued slicing.
By the way, you may have seen somewhere that you have to peel the pumpkin, but that's not necessary. Whether you boil it or bake it, it all softens up so there is no need for that.
And you save time and it's safer :)
Once it's chopped, we put it all together in a bigger bowl and season it with whatever spices we can think of, well, whichever ones suit us and which we have to hand.
But there is no need to overdo it because pumpkin does not have a certain taste and it takes over from the other ingredients. I added a teaspoon of each. Salt and pepper as necessary. Add a tablespoon or two of sunflower or olive oil, or just water. Mix well.
After mixing, shake everything together in the baking tray. I always put baking paper in the baking tray as well, because it's easier to clean it all up.
And finally, feta cheese. Cut it into slices as much as possible because it is very crumbly and place the slices of cheese on the pieces of pumpkin. There is no need to add salt because the cheese is salty enough.
And now what?
Preheat the oven to 200-220 degrees Celsius, depending on your oven, as you know yours, and put the baking tray in the oven for about 20 to 30 minutes. Depending on how much you want to roast. I left it for 20 minutes, and for the last five minutes, I turned on the fan for warm air.
After twenty minutes I took the tray out (maybe I could have left it for another five minutes) and while I was preparing the plate to take the photo they had already eaten half of it :)
Before serving, drizzle a tablespoon of pumpkin oil over the dish. It can be served on its own, as an appetizer, or as a side dish.
It was delicious!
Within a few minutes, the pumpkin and feta were gone. Everyone asked for more. Sorry, but no more, I made a mistake. What mistake? I should have baked a bigger pumpkin! :)
A superb dish, a simple recipe that requires no special effort or knowledge, and the result is extremely tasty.
Try making it and don't be limited to these ingredients of mine, cook with your imagination and have fun along the way. You will not regret it.
Thank you for your attention and continue to enjoy cooking as much as I do!
And here's something else:
Ecency Development And Maintenance #4 Proposal because I'd like to keep using it.
Thank you in advance.
I post everything in the @ecency front-end. So I invite you to support
If anyone is still hungry take a look at my older recipes!
Chard Pie, Breaded Zucchini, Night pizza on the grill, Wild Asparagus Fritaja, Potato And Sausage, Rice with meat and vegetables
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I can imagine how great the taste will be
I love it and can try it but it will be on my free days
Thanks for showing us the step by step process
It's very simple. You cut and bake. π
You must really be a great chef
Of course, I didn't. I do it mostly for myself and my family when my wife doesn't have time. But she's a really great cook.
You must really be lucky to have her
I am. π
She's right, your sister - it really doesn't always have to be soup!
I like this version for several reasons.
A great side dish - it doesn't always have to be rice or pasta.ππ
Right. Yes, a little garlic and ciabatta, maybe even pumpkin seeds. Beer instead of wine. π»
I was also thinking of puree or gnocchi. Ah, but you know what I saw in the shop last time, like a new eco start-up? They were selling sweet potato and pumpkin pasta from a farm. I must try that, too.
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