Hokkaido from the tray with baked feta

Ingredients for 4 servings:

• 1 small Hokkaido pumpkin (se) approx. 1 – 1.5 kg each
• 4 onions, red
• 2 garlic bulbs
• some olive oil for brushing
• 1 tbsp sugar
• 3 rosemary sprigs
• salt and pepper
• 1 tsp pepper berries, pink (Schinus berries)
• 2 slices of feta cheese
• 1 tbsp honey
• 3 tbsp walnuts, chopped
• 4 figs, fresh

Instructions

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

vegetarian, autumn cuisine

Peel and quarter the onions, brush with olive oil, and sprinkle with sugar. Halve the peeled garlic cloves horizontally with a sharp knife and brush with olive oil. Wash the pumpkin, cut into 1-2 cm thick slices, remove the seeds with a spoon, and halve the slices. Arrange the pumpkin on a baking sheet, brush with olive oil, and arrange the onions, garlic halves, and rosemary sprigs between them. Season the vegetables with salt and pepper, and scatter the spruce berries over the top. Bake the pumpkin in a preheated oven at 220°C (convection oven) for about 30 minutes. Meanwhile, halve or quarter the feta slices, brush with honey, sprinkle with walnuts, and place in small, ovenproof bowls. Add the feta to the oven for the last 10-15 minutes. Quarter the fresh figs and add them to the cooked pumpkin. Serve the pumpkin with the baked feta. A strong Chardonnay goes wonderfully with this.