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Roasted Pumpkin with Cinnamon, Honey, and Feta – A Fall Delight

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This roasted pumpkin dish combines sweet, spicy, and salty flavors for an unforgettable taste experience. Perfect as a main dish or a side, it captures the essence of fall in every bite.

Ingredients

Scale
  • 600 g Hokkaido pumpkin
  • 3 tablespoons rapeseed oil
  • 200 g feta cheese
  • 1 untreated orange
  • 3 tablespoons honey
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon sweet paprika powder
  • 1 piece ginger
  • 1 teaspoon coarse salt
  • 2 tablespoons sesame seeds
  • 4 sprigs thyme

Instructions

  1. Preheat the oven to 180 °C (356 °F) and prepare a suitable baking dish.
  2. Halve the Hokkaido pumpkin and remove the seeds with a spoon. Cut it into wedges or cubes and place the pieces in the baking dish.
  3. Wash the orange thoroughly, zest it, and squeeze out the juice. Peel and finely chop the ginger.
  4. In a bowl, mix the rapeseed oil, orange zest, ginger, coarse salt, paprika powder, and cinnamon to create a marinade.
  5. Combine the pumpkin pieces with the marinade, ensuring they are evenly coated. Bake for about 15 minutes until they start to soften and become fragrant.
  6. Crumble the feta over the pumpkin pieces and sprinkle the thyme leaves on top. Bake for another 10 minutes until the feta is slightly melted and golden brown.
  7. Mix the orange juice with the honey and drizzle it over the pumpkin. Sprinkle the sesame seeds on top and bake for an additional 5 minutes until the sesame seeds are lightly toasted.
  8. Serve the dish hot and enjoy the harmonious combination of flavors.

Nutrition

Keywords: Ensure the pumpkin is cut evenly for uniform cooking. You can substitute feta with a plant-based cheese for a vegan option.

Find it online: https://chefcarrot.com/ofenkurbis-mit-zimt-honig-und-feta-herbstliches-genussrezept/