Roasted pumpkin and sweet potatoes with pesto feta

Ingredients for 4 servings:

• 650 g Hokkaido pumpkin(s) with skin (equivalent to about 1/2 pumpkin)
• 650 g sweet potatoes (approx. 3 large potatoes)
• 100 ml olive oil
• salt and pepper
• 200 g feta cheese
• 50 g wild garlic pesto, best homemade

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

simple, vegetarian and quick to prepare

Cut the pumpkin into bite-sized pieces. Peel the sweet potatoes and cut them into bite-sized pieces. Place the pumpkin and sweet potatoes in a bowl, season with salt and pepper to taste, and add the olive oil. Mix all ingredients together. Spread the pumpkin and sweet potato mixture on a baking sheet lined with baking foil. Bake in a preheated oven at 180°C fan-assisted oven or 200°C conventional oven for about 25 minutes. In the meantime, finely dice the feta cheese and mix it with the pesto using a fork. It’s worth using a fresh, homemade pesto. About 8 minutes before the end of the cooking time, spread the feta and pesto mixture on the pumpkin and sweet potato baking sheet and continue baking. This dish is suitable as a vegetarian main course for 4 people or as a side dish for 6-8 people to accompany a main course.