IvanEats recipe
Roasted Pumpkin Feta Board
Cooking for
4
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Ingredients
Roasted Pumpkin
Baked Feta
Bell Pepper Sauce
Method
Roasted Pumpkin
- 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.
- Sprinkle over the sage, thyme, and rosemary. Drizzle with olive oil and season with salt and black pepper.
- Roast in the oven at 200°C (205°C) for 1 hour, turning the pieces halfway through.
- Drizzle with honey and roast for another 30 minutes.
Baked Feta
- Place the feta cheese in an oven-safe dish. If using two blocks, stack them.
- Add the olives, sun-dried tomatoes, and garlic around the feta.
- Sprinkle with pistachios, drizzle with olive oil and honey, then finish with dried oregano.
- Bake in the oven at 200°C (205°C) for 1 hour.
- Add the butter around and on top of the feta, then bake for another 30 minutes.
Bell Pepper Sauce
- 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.
- 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
- Arrange the roasted pumpkin, baked feta, and bell pepper sauce on a large serving board with yoghurt on the side.
- Optionally, fry sage leaves in butter over medium-low heat until crispy and garnish the dish with them.
- Serve and enjoy!
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