John Myers
Ingredients for 2 servings:
- 600 g Hokkaido pumpkin(s) or butternut squash
- 2 onions
- 200 g feta cheese
- 1 tsp oregano, dried
- 3 tbsp olive oil
- 4 tomatoes
- salt and pepper
- Sugar
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegetarian
Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-assisted. Clean, peel, and slice the pumpkin. Slice the onions into wedges. Place the onions and pumpkin in two small baking dishes. Season with salt and pepper. Drizzle with 2 tablespoons of olive oil and bake in the hot oven on the middle rack for about 15 minutes. Remove the stems from the tomatoes and slice the tomatoes into wedges. Season the tomatoes with a little salt and sugar. Spread over the pumpkin. Halve the feta and place on top of the tomatoes. Drizzle with 1 tablespoon of olive oil. Bake for another 15 minutes. Sprinkle with oregano before serving. Approx. 505 kcal per serving.
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