Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, pumpkin with feta and toasted pumpkin seeds. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Start my cutting the pumpkin in half or if you are using a bigger one cut it into thick wedges. Roast in a medium oven until the pumpkin is soft and starting to brown. Line a baking tray with baking paper and add the pumpkin pieces.
Pumpkin with feta and toasted pumpkin seeds is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Pumpkin with feta and toasted pumpkin seeds is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook pumpkin with feta and toasted pumpkin seeds using 5 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Pumpkin with feta and toasted pumpkin seeds:
- Take 2 mini pumpkin (or butternut squash)
- Take 1 teaspoon nutmeg
- Prepare Salt
- Get Pepper
- Get 1 crumbled feta
Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated. Sprinkle the pumpkin with the dried chilli flakes, salt and pepper. In a large bowl, toss the pumpkin and onion with the oil, honey, vinegar, red pepper flakes, salt and pepper.
Steps to make Pumpkin with feta and toasted pumpkin seeds:
- Preheat oven on 160. Start my cutting the pumpkin in half or if you are using a bigger one cut it into thick wedges. Remove the seeds and set aside
- Add salt, pepper and nutmeg to the pumpkin and cook in the oven for 25/30 min. Add the feta put it back in the oven for another 5 minutes. Serve hot.
Top with the feta cheese and parsley and serve. Roast Pumpkin Quinoa Salad with Feta, beetroot, mixed green leaves, and toasted sunflower and pumpkin seeds drizzled with a light balsamic vinegar and honey dressing, a healthy and nutritious salad that makes a fantastic side dish or even a meal on its own. A great packed lunch option or a light dinner. I stashed it in the fridge for dinner and a couple of hours later it ended up being an excellent vegetable accompaniment to the steak. Roasting the pumpkin intensifies and sweetens the flavour and the sesame seeds, feta, chilli and honey add so much texture and dimension to it.
So that’s going to wrap this up for this exceptional food pumpkin with feta and toasted pumpkin seeds recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
