Roasted Pumpkins with Feta, Pepita and Tomato

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com

Pumpkins are culinary jack-of-all-trades and can be prepared in many ways. In this simple roasted pumpkin recipe, the hokkaido wedges and truss cherry tomatoes are refined with dried tomatoes, fennel-feta, and pepitas. Best of all, the dish is very easy to make and will be ready under an hour.

 

1.5 kg Pumpkin (butternut or hokkaido) 2 tbsp Olive oil Sea salt and black pepper 250 g Truss cherry tomatoes 50 g Dried tomatoes in olive oil, drained 120 g Feta cheese 1 tsp Fennel seeds 3 tbsp Pepitas 2 tbsp Flat parsley or cilantro, chopped

1. Preheat the oven to 220C/410F. Line a large baking dish with a sheet of aluminum foil for an easier cleanup.
2. Wash the pumpkin, cut in half, scoop out the seeds and cut the pumpkin into 2.5 cm wedges. Mix the pumpkin wedges with olive oil and place in a large baking dish. Season with salt and black pepper. Roast the pumpkin wedges in the middle of hot oven for approx. 40 minutes.
3. In the meantime, rinse the tomatoes, pat dry and add to the pumpkin in the oven after 20 minutes. Drain the dried tomatoes, crumble the feta. Set aside. Roast the fennel seeds in a non-stick pan without oil for 1-2 minutes, then crush coarsely in a mortar and mix with the feta.
4. Sprinkle the dried tomatoes, the feta-fennel mixture and the pepitas over the pumpkin wedges 7-8 minutes before the end of the cooking time. Drizzle 3 tablespoons of oilive oil from the dried tomatoes over the top. Garnish the pumpkin chopped with parsley and serve.

© 2022 | http://angiesrecipes.blogspot.com

© 2022 | http://angiesrecipes.blogspot.com