Roasted Pumpkin with Pesto and Feta
This Roasted pumpkin with pesto and feta is going to blow you mind with so many flavours! I think this is one of the best ways to eat pumpkin. Sweet pumpkin, herby pesto, sour feta and crunchy nuts just goes so well together.
- ½ medium size pumpkin
- ½ block vegan feta cheese
- chili flakes
- 1 tbso olive oil
- 1 handful pinenuts
- 1 bunch of parsley
- ½ lemon juice
- 1 garlic clove
- 3 tbsp olive oil
- ½ tsp salt
- 20 g pine nuts
Cut the pumpkin in half and remove all the seeds. Brush with 1 tbsp of olive oil and some salt.
Bake in preheated 200°C oven skin side up for about 40 minute or until soft. You can check by knife if the flesh is soft.
Meanwhile add all the pesto ingredients into a food processor and blend well. Add a splash of water if too thick.
When the pumpkin is cooked, slice it and plate.
Top it with pesto sauce following with crumbled vegan feta, pine nuts, chili flakes and some olive oil. Enjoy!