Pumpkin, potato and feta pan from the oven

Ingredients for 6 servings:

• 1 large Hokkaido pumpkin(s)
• 1,250 g potatoes, mainly waxy
• 1 pack of feta cheese
• 4 tbsp pumpkin seeds
• 1 clove(s) garlic, more if needed
• 1 tsp peppercorns
• ½ tsp fennel seeds
• 1 tsp cumin
• 2 chili peppers, dried, more if needed
• 2 tsp coriander seeds
• 125 ml olive oil
• 1 tsp, heaped salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes

well seasoned

Preheat oven to 200°C (top/bottom heat). Crush the peppercorns, fennel seeds, cumin, chili peppers, and coriander seeds in a mortar and pestle (a blender will do if necessary). Finely chop the garlic. Wash the pumpkin, trim off any unsightly bits and the stem, and halve it. Using a tablespoon, scrape out the seeds. Halve each half again lengthwise and crosswise, then cut into finger-thick slices. Peel and wash the potatoes, and cut them into finger-thick slices like chips. Finely dice the feta. Place the potatoes and pumpkin in the roasting pan, pour the olive oil over them, and mix well to coat all the pieces. Sprinkle the spice mix, garlic, and salt over the potatoes, and mix well again. Bake for 25 minutes at 200°C (400°F). Mix well again, then scatter the feta and pumpkin seeds over the top. Bake for another 25-35 minutes. My family thinks that a tomato and pepper salad goes best with this.