Greek-style pumpkin casserole

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s)
• 750 g Kritharaki (rice-shaped noodles)
• 300 g feta cheese, cut into strips
• 1 can coconut milk, approx. 400 ml
• 4 figs
• 100 g walnuts
• 3 tbsp liquid honey
• e.g. salt and pepper
• e.g. nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

with feta, figs and honey

Halve the Hokkaido pumpkin, remove the inside, and dice finely. Slice the feta cheese and figs. Then cook the Hokkaido pumpkin in a little salted water for about 15 minutes until soft. Then puree with a hand blender. Meanwhile, cook the pasta in salted water for about 9-11 minutes. Add the coconut milk to the pumpkin puree and season with salt, pepper, and nutmeg to taste. Then add the kritharaki and mix everything together. Pour the mixture into a prepared baking dish and top with the feta cheese. Bake the casserole in a preheated oven at 180°C (convection oven) for about 15-20 minutes. Meanwhile, toast the walnuts in a pan. Remove the casserole from the oven and garnish with the roasted walnuts and figs. Finally, arrange on plates and decorate with honey drizzles.