Roasted Pumpkin With Feta And Cilantro Recipes

MAPLE ROASTED PUMPKIN WITH CHILI AND FETA

Steps:

• Preheat oven to 200C/390F.
• Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
• Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
• Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
• Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
• Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

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 AND FETA SALAD

Steps:

• Preheat oven to 200C / 390F. Place pumpkin pieces on baking tray lined with baking paper and drizzle olive oil on top. Mix with your hands to ensure all pieces are coated and arrange in a single layer on the tray. Cook for 20 minutes, flipping once halfway, until golden and tender but not mushy! (see note 1)
• Place dressing ingredients in a jar, loosen honey with a spoon then secure the lid and shake vigorously until combined.
• Arrange salad ingredients in a bowl, drizzle with dressing and lightly toss.

ROASTED PUMPKIN WITH FETA AND CILANTRO

Steps:

• Peel and seed a 2-lb. pumpkin and cut into 1/2-thick wedges. Toss with 1 Tbsp olive oil and 1/2 tsp each salt and pepper.
• Roast in a 450°F oven, turning occasionally, until tender, about 20 minutes.
• Layer pumpkin with 3 oz sliced feta and 1/4 cup cilantro leaves. Drizzle with pumpkin seed oil and sherry vinegar to taste.

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.

SUGAR PUMPKIN, FETA, AND CILANTRO QUESADILLAS

Steps:

• Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
• Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
• Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.