Roasted Pumpkin

1. Cut the pumpkin in half, remove the seeds and threads with a spoon, and cut into wedges. Slice the wedges into thirds and place them in an oven-safe dish.
2. Sprinkle over the sage, thyme, and rosemary. Drizzle with olive oil and season with salt and black pepper.
3. Roast in the oven at 200°C (400°F) for 1 hour, turning the pieces halfway through.
4. Drizzle with honey and roast for another 30 minutes.

Baked Feta

1. Place the feta cheese in an oven-safe dish. If using two blocks, stack them.
2. Add the olives, sun-dried tomatoes, and garlic around the feta.
3. Sprinkle with pistachios, drizzle with olive oil and honey, then finish with dried oregano.
4. Bake in the oven at 200°C (400°F) for 1 hour.
5. Add the butter around and on top of the feta, then bake for another 30 minutes.

Bell Pepper Sauce

1. Add the red onion, bell peppers, chili pepper, and garlic to a food processor with 6 tbsp olive oil and salt. Blend until smooth, scraping down the sides when needed.
2. Heat the remaining 2 tbsp olive oil and butter in a frying pan. Add the blended mixture and simmer on medium heat, covered with a lid, for 30 minutes.

Serving

1. Arrange the roasted pumpkin, baked feta, and bell pepper sauce on a large serving board with yoghurt on the side.
2. Optionally, fry sage leaves in butter over medium-low heat until crispy and garnish the dish with them.
3. Serve and enjoy!