Baked pumpkin with feta cheese

Ingredients for 4 servings:

• 1 m.-large Hokkaido pumpkin(s)
• 100 g sheep’s cheese
• 4 onions, red
• 5 tbsp olive oil
• 3 tbsp maple syrup
• 1 tsp spice mix (Aglio e Olio spice)
• ½ tsp oregano
• 1 tbsp parsley
• 1 tbsp sunflower seeds
• 1 tbsp balsamic vinegar, dark

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

healthy side dish or main course

Cut the pumpkin and onions into bite-sized cubes and place them on a baking sheet lined with parchment paper. Avoid overlapping cubes. Combine the olive oil, maple syrup, and oregano and spread over the pumpkin. Mix everything well with a spoon. Sprinkle the Aglio e Olio seasoning over the mixed pumpkin. Bake in an oven preheated to 200°C (fan/convection oven) for about 25 minutes on the middle rack. Since every oven works a little differently, you may need to adjust the time and temperature if necessary. After baking, place the pumpkin in a baking dish and sprinkle with feta cheese, sunflower seeds, and chopped parsley. Drizzle with balsamic vinegar. Serve with mojo rojo and my garlic pizza bread.