Roast Pumpkin Feta And Pine Nut Pasty Recipes
ROAST PUMPKIN SALAD WITH FETA, PINE NUTS & BABY SPINACH SALAD
The FAMOUS Roast Pumpkin Salad with Feta, Pine Nuts & Baby Spinach recipe is so simple to make and is the perfect vegetarian side dish for your next BBQ, family dinner or celebration.
Provided by Lucy - Bake Play Smile
Categories Salads
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249 kcal, Carbohydrate 13 g, Protein 5 g, Fat 21 g, SaturatedFat 4 g, Cholesterol 12 mg, Sodium 171 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
ROAST PUMPKIN, RADICCHIO AND FETA SALAD
The sweetness of the oven-blasted pumpkin, together with the salty intensity of the feta, the bitterness of the radicchio and the sour, subtle heat of the red onion, is a model of harmonious simplicity.
Provided by Nigella Lawson
Categories salads and dressings
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Rub pumpkin with vegetable oil, and arrange in a single layer on a baking sheet. Bake until just tender all the way through, about 45 minutes. Remove, cool, cover, and refrigerate until needed. (May be done a day ahead.)
- In a small bowl, combine onion with lime juice, and steep for 15 to 30 minutes. Meanwhile, toss pine nuts in a small dry skillet over medium heat until lightly browned; remove from heat, and set aside.
- Add peanut oil and pumpkinseed oil to onion mixture, and mix well. In a large bowl, combine pumpkin, feta, radicchio, onion mixture and half the pine nuts. Mix everything gently by hand, and turn out onto a large plate or wide shallow bowl. Garnish with remaining pine nuts, and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 334 milligrams, Sugar 7 grams, TransFat 0 grams
ROAST PUMPKIN AND FETA RISOTTO
This tasty dish combines the sweetness of roast pumpkin and salty taste of feta cheese to create a sensational risotto.
Provided by MEL_JADE
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 615.2 calories, Carbohydrate 107 g, Cholesterol 37.8 mg, Fat 13.1 g, Fiber 3.4 g, Protein 16.1 g, SaturatedFat 6.9 g, Sodium 1524 mg, Sugar 7.2 g
ROAST PUMPKIN, FETA AND PINE NUT PASTY
Make and share this Roast Pumpkin, Feta and Pine Nut Pasty recipe from Food.com.
Provided by Stardustannie
Categories Savory Pies
Time 1h10m
Yield 4 pasties
Number Of Ingredients 11
Steps:
- Preheat the oven to 220c place pumpkin on a baking tray and toss with olive oil garlic and salt and pepper.
- Roast in oven for 40 minutes or until cooked and golden.
- Remove and allow to cool.
- Evenly divide the pumpkin among the four pastry squares, placing in the centre.
- Top with oregano, feta and pine nuts. Drizzle with a little of the feta marinating oil.
- Bring 2 of the diagonally opposite corners together and pinch to seal along the edges.
- The base will be square the top will be a pyramid shape.
- Twist the top to seal where the four corners meet.
- Place the egg yolk and milk in a small bowl and whisk with a fork to make an egg wash for the pastry.
- Place the pasties on a baking tray and brush with the egg wash.
- Sprinkle with sesame seeds and sea salt and bake for 15 minutes or until golden brown.
Nutrition Facts : Calories 1590.6, Fat 111, SaturatedFat 29.3, Cholesterol 70, Sodium 896.3, Carbohydrate 127.2, Fiber 5.5, Sugar 5.8, Protein 25.4
WARM PUMPKIN, PINE NUT & FETA SALAD
Absolutely yummy, and suitable to include with almost any other offerings as a side dish or to take to a barbecue.
Provided by KiwiWorkingMum
Categories Yam/Sweet Potato
Time 25m
Yield 1 salad, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Skin pumpkin and kumara. Dice into large cubes and either 1) boil until just cooked, or 2) if you have enough time, roast vegetables until just cooked instead.
- Toast pine nuts under a broiler (grill) until it smells like popcorn when they'll be just browning. Give them a shuffle every few minutes to keep them turned while they're toasting.
- Dice feta into smaller cubes.
- Mix together the oil, balsamic and wholegrain mustard. Toss the pumpkin, kumara, feta and pine nuts with the dressing and serve.
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