Baked pumpkin with feta, walnuts, cinnamon and honey

Ingredients for 2 servings:

• ½ m.-large Hokkaido pumpkin(s)
• 5 tbsp sunflower oil
• 1 tbsp honey
• ½ tsp cinnamon
• 1 pinch of nutmeg
• 1 tsp thyme
• 2 tbsp walnuts, coarsely chopped
• 100 g feta cheese
• 50 g mozzarella, grated
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian, quick, easy

Preheat the oven to 180°C (top/bottom heat). Wash the Hokkaido pumpkin, halve it, remove the seeds and fibers, and dice the pumpkin flesh. Combine the oil, honey, cinnamon, nutmeg, and thyme in a large bowl, season with salt and pepper. Add the pumpkin cubes and walnuts and toss with the marinade. Place everything in a casserole dish or on a small baking sheet (20 x 25 cm). Bake in the hot oven for about 20 minutes. Dice the feta, mix it with the mozzarella, spread it on the pumpkin, and bake for another 5 minutes until creamy. This batch is enough for two people with side dishes, or very generous for one person without. Enjoy!