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Baked pumpkin wedges

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Ingredients for 4 servings:

  • 1 pumpkin(s) (baby bear, butternut or nutmeg squash)
  • 100 g feta cheese
  • 100 g olives, pitted
  • 1 tbsp Pesto Genovese
  • salt and pepper

Instructions

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

Vegetarian Mediterranean

Wash, quarter, and deseed the pumpkin. Place skin-side down on a baking sheet and season lightly with salt and pepper. Cut the feta into small cubes. Finely chop the olives. In a bowl, combine the feta, olives, and pesto. Of course, you can use spices, garlic, and a little oil instead of a ready-made pesto. Fill the prepared pumpkin quarters with the mixture. Bake the stuffed pumpkin quarters at 180°C for about 25 minutes, or until the pumpkin is tender. Simply scoop out the pumpkin wedges onto a plate. It looks pretty and saves you the hassle of peeling.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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