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
Ashley’s Place
4
5 minutes
1 hours
Mediterranean
Sides
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
1/4 of a Kent Pumpkin
1 tsp of Olive Oil
1/2 tsp onion powder
1 tsp garlic powder or 2-3 garlic cloves
1 tsp of paprika
2 sprigs of rosemary and a bit or salt & pepper
2 Tbsp of Pine Nuts
1/4 of a block of fetta
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