Gratinated pumpkin with feta cheese

Ingredients for 2 servings:

• 1 small Hokkaido pumpkin(s) or butternut squash
• 2 lemons
• 2 tbsp honey
• 6 tbsp olive oil
• 400 g feta cheese
• ½ bunch parsley
• 1 tsp paprika powder
• salt and pepper
• nutmeg
• 1 handful of cashew nuts, if desired

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

The skin of a Hokkaido pumpkin is edible, but the skin of a butternut squash is not. If using butternut squash, it must be peeled. Wash the pumpkin and halve it crosswise, removing the seeds. Season generously with salt, drizzle with the juice of 1 lemon, and sweeten with a thin layer of honey. Drizzle a little olive oil over the pumpkin and season with nutmeg and paprika, making sure to season the edges of the pumpkin as well. Cook at 160°C (top/bottom heat) for 30-35 minutes on a baking sheet lined with baking paper on the lowest rack. Remove the cooked pumpkin from the oven. Carefully spoon out the resulting liquid for the dressing and pour it into a tall measuring jug. Purée thoroughly with the juice of the second lemon, honey, salt, and pepper. If you like, you can also add the cashews and purée them. While puréeing, slowly add 4 tablespoons of olive oil until a creamy emulsion forms. Lightly crumble the feta and fill the pumpkin halves with it, perhaps adding some to the edges. Bake for another 10 minutes at 160–180°C with top heat. Then pour the dressing over the pumpkin, garnish with the chopped parsley, and serve whole. You can either scoop out the pumpkin or cut it into pieces. Serve with ciabatta or baguette.