Pumpkin and Fetta go so well together and this is such a great side dish to wow at your next dinner or BBQ
Roasted Pumpkin and Fetta
Roasted Pumpkin & Fetta
Rated 5.0 stars by 1 users
Category
Sides
Cuisine
Mediterranean
Author:
Ashley’s Place
Servings
4
Prep Time
5 minutes
Cook Time
1 hour
This is one of my favourite sides to make, it looks like you have really gone to a lot of effort but really doesn't take much effort at all.
Ingredients
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1/4 of a Kent Pumpkin
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1 tsp of Olive Oil
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1/2 tsp onion powder
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1 tsp garlic powder or 2-3 garlic cloves
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1 tsp of paprika
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2 sprigs of rosemary and a bit or salt & pepper
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2 Tbsp of Pine Nuts
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1/4 of a block of fetta
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A couple of Sprigs of Coriander
Directions
- preheat oven to 180c
Cut Pumpkin into slices about 1cm or so thick just not too thin. I cut mine into long slices and then cut in half again
Coat in olive oil and your herbs and give it a good mix around
Place on your baking paper and tray so they are all flat and not overlapping each other
Cook in the oven for about 1 hour or until its deliciously golden brown. Flipping half way through the cooking time will depend on the size of your pumpkins, so check them as they are cooking so they don’t burn
Optional to roast your pine nuts in a dry frypan for about 4 mins or until brown, toss them constantly and don’t leave them to cook as they go from not cooked to brown pretty quickly. You can serve them without roasting though
Once cooked place your pumpkin on a serving tray and add your pine nuts, break up your fetta and sprinkle all over you can just do this with your hands and add your coriander. You can leave it out if you don’t like it and that’s it enjoy
Recipe Video
@_ashleysplace_ Don’t know what to cook for Easter 🐣??? Well welcome to our new series all about Easter Recipes, ideas and planning Follow @_ashleysplace_ for more Easter Recipe inspo and save this post Easter Recipe Ideas Part 1: Roasted Pumpkin with roasted pinenuts & fetta This is the perfect way to take a roast veggie and make it look way more fancy than it is and like you have gone to alot of effort without it achieving taking much work to make 👌👌 Its perfect for a bbq, roast or a side dish to any meal for Easter How to make it: 🎃 preheat oven to 180c 🎃 Cut a 1/4 of a Kent Pumpkin (thats what i used but any is fine) into slices about 1cm or so thick just not too thin. I slicer it then cut that in half 🎃 Coat in olive oil about 1 tsp and your herbs I used abouy 1/2 tsp onion powder, 1 tsp garlic, 1 tsp of paprika and 2 sprigs of rosemary and a bit or salt & pepper 🎃 place on your baking paper and tray so they are all flat and not overlapping each other 🎃 cook in the oven for about 1 hour or until its deliciously golden brown. Flipping half way through the cooking time will depend on the size of your pumpkins, so check them as they are cooking so they don’t burn 🎃 optional to roast 2 Tbsp pinenuts in a dry frypan for about 4 mins or until brown, toss them constantly and don’t leave them to cook as they go from not cooked to brown pretty quickly. You can serve them without roasting though 🎃 Once cooked place your pumpkin on a serving tray and add your pinenuts, then 1/4 of a block of fetta and a few sprigs of corriander. You can leave it out if you don’t like it and enjoy 😊 Such a simple side and you can easily change up the herbs etc too if you like Let me know if your adding this to the menu #ashleysplace #easyrecipes #recipeshare #recipeideas #recipeidea #easyrecipesathome #easycooking #easylunch #recipesformums #recipesforkids #recipesforfamilies #easyfamilyrecipes #familycooking #camdennsw #lovelocalcamden #macarthur #lovelocalmacarthur #easterrecipes #bakingtok #cookingtok #foodtok #foodietok #viralfood #viralrecipes #easterlunch #easterdinner #eastermenu #easterfood ♬ original sound - Ashleys Place
Recipe Note
- Don't cut your pumpkin to thin otherwise it will burn, you can cut it into cubes if you prefer
- you could try this with ricotta too if you prefer it would still be delicious
- Add some delicious Balsamic Glaze as well to really make this wow
- I personally prefer to eat this hot but you can make it in advance and serve as a cold salad, just remember Fetta doesn't last too many days once it is open so I would only recommend making the day before and not any earlier if you want to prep this ahead of time. Or just add the Fetta last