Delicious Roasted Pumpkin Recipe With Feta Cheese And Baby Pinach

ROAST PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).
• Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
• Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.
• Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready.
• Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
• Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
• Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!

ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD

Steps:

• Preheat oven to 200 degrees celsius (fan-forced).
• Chop the pumpkin into small slices or chunks and remove the skin.
• Drizzle a flat baking tray with the olive oil, add the pumpkin pieces and season with salt and pepper.
• Cook for 20-25 minutes or until the pumpkin is tender (but not too soft). Set aside.
• Place the pine nuts into a small frying pan over low/medium heat. Cook, while stirring regularly, until lightly golden (keep a close eye on them as they can easily burn). Set aside.
• Layer the baby spinach, pumpkin, pine nuts and feta cheese in a serving bowl or dish.
• To make the dressing, place the honey, balsamic vinegar, olive oil, salt and pepper into a small bowl and whisk with the fork until combined.
• Pour the dressing over the salad, toss to combine and serve immediately.

ROASTED PUMPKIN, SPINACH AND FETA SALAD

Steps:

• Roast pumpkin in wedges with olive oil, salt and pepper after you have cleaned it really well and de-seeded.
• Chop spinach and arrange on a platter. Add chopped tomatoes and onions.
• Let roasted pumpkin cool down for about 1 hr before you add it to salad. Use a spatula to remove from baking sheet.
• Break feta cheese in crumbles and add on top of the salad.
• You can add olive oil/vinegar yourself or let you guests serve over their portion based on preference.

DELICIOUS ROASTED PUMPKIN RECIPE WITH FETA CHEESE AND BABY PINACH

Steps:

• Preheat your oven to 200'C (400'F)
• Place the pumpkin slices on a baking tray, brush them with olive oil, and sprinkle a little bit of salt and freshly ground black pepper.
• Bake for 15 minutes, turn them on the other side, and bake for another 10 minutes. The pumpkin should be nice and golden and still a little bit firm.
• To make the dressing simply put all ingredients in a glass jar and shake well until everything is well combined. Set aside.
• Take the pumpkin out and let it cool for a couple of minutes.
• Arrange some baby spinach leaves on a plate and place the pumpkin slices on top of the spinach.
• Place more spinach on top of the pumpkin, sprinkle feta cheese, and sunflower seeds.
• Drizzle the dressing over the salad and serve.

ROAST PUMPKIN AND FETA RISOTTO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with olive oil.
• Place pumpkin in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm. Transfer pumpkin to baking dish, and brush with oil. Season with salt and pepper. Bake in preheated oven until golden brown.
• Meanwhile, heat olive oil in a saucepan. Cook onion and garlic until tender. Stir in rice, and cook for 1 to 2 minutes. Slowly add vegetable broth 1/2 cup at a time, stirring frequently and allowing all the liquid to be absorbed before adding more broth. Continue cooking until the rice is tender to the tooth, and then season with salt and pepper to taste.
• When the pumpkin is almost done, place feta on a baking sheet, and bake in preheated oven until the cheese is hot, and is beginning to melt along the edges.
• Mash 1/2 of the pumpkin, and stir into the risotto with the spinach. Ladle risotto into bowls, and top with remaining pumpkin cubes and heated feta.