One of the things I like about pumpkin is how many ways there are to cook it. Here, I bake it with feta, walnuts and rosemary. The honey goes on after baking, adding a little sweetness alongside the salty cheese and toasted nuts.
Prepare the Hokkaido pumpkin
Wash the pumpkin, halve it and scoop out the seeds and fibres. The skin can stay on. You need about 700 g pumpkin after removing the seeds. Use a stable board and a sharp knife to cut it into quarters.
Why bake it twice?
Bake the quarters for about 20 minutes at 180°C fan. They will then be easier to cut into wedges; let them cool briefly before handling. Add the oil, seasonings, feta, walnuts and rosemary, then bake for about 25 minutes at 180°C conventional heat.
Add feta, walnuts and honey
Arrange the wedges in one layer where possible. Dice or crumble the feta over them. Drizzle with honey only when serving. This makes four side portions, alongside a salad or as part of a larger meal.
Kitchen tip
If the walnuts brown too quickly during the second bake, cover the dish loosely. The pumpkin is ready when a fork slips easily into the flesh.
Easy recipe
Roasted Pumpkin with Feta, Honey and Walnuts
3.5 out of 5 · 2 ratingsRoasted Hokkaido pumpkin with feta, honey, walnuts and rosemary. Twice-baked pumpkin wedges for a warm autumn side dish, with no peeling needed.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
Ingredients
- 700 gHokkaido pumpkin, deseeded, skin on
- 100 gfeta
- 20 gwalnuts
- 1 tablespoonolive oil
- 1 teaspoonhoney
- salt, pepper, cinnamon, rosemary
Instructions
Nutrition per serving
- Calories
- 180 kcal
- Protein
- 6.1 g
- Carbohydrates
- 14.5 g
- Sugar
- 7.4 g
- Fat
- 12.3 g
- Saturated fat
- 4.6 g
- Fibre
- 1.2 g
- Salt
- 0.6 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace