Baked pumpkin with feta

Enjoy this as a baked dish on its own or layer it on a bed of fresh rocket or baby spinach for a delicious salad.

Prep time:

10 minutes

Cooking time:

1 hour 10 minutes

Serves:

6

Ingredients

  • 2 red onions
  • ½ small kent pumpkin (squash), skin on, about 1 kg (2 lb 4 oz)
  • 2 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • ⅓ cup (50 g) pine nuts
  • ⅓ cup (50 g) crumbled Danish feta cheese
  • ¼ cup (15 g) chopped parsley

Method

1. Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.

2. Slice each onion into six wedges. Chop the pumpkin in wedges about the same thickness as the onion. Keep the skin on!

3. Spread the wedges of onion and pumpkin on the prepared tray and drizzle with the balsamic vinegar and olive oil. Bake for 1 hour or until caramelised. Add the pine nuts and cook for a further 10 minutes.

4. Serve with crumbled feta and parsley.

Tips

This recipe is best with kent pumpkin (squash), which has green and cream speckled skin. It caramelises and goes so incredibly gooey.

You can eat the skin of the pumpkin. It’s delicious and high in fibre!

Try mint instead of parsley and chopped almonds or pumpkin seeds instead of pine nuts.

Recipe extracted from The Nude Nutritionist by Lyndi Cohen (Murdoch Books, £17.99). Photography by Cath Muscat and Leah Stanistreet.

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