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Oven Feta on Pumpkin Vegetables

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Oven Feta on Pumpkin Vegetables

The perfect oven feta on pumpkin vegetables recipe with a picture and simple step-by-step instructions.

  • 600 g Butternut squash
  • 2 Shallots
  • Salt and pepper
  • 2,5 tbsp Olive oil
  • 100 g Date tomatoes
  • Sugar
  • 200 g Feta
  • 0,5 tsp Dried oregano
  1. Preheat the oven to 220 degrees (convection 200 degrees). Halve the pumpkin lengthways, peel and remove the seeds. Cut the pulp into 5 cm pieces, peel the shallots and cut into wedges.
  2. Put everything in a baking dish, season with salt and pepper, drizzle with 2 tablespoons of olive oil and bake in the hot oven on a rack on the middle rack for 15 minutes.
  3. Halve and quarter the date tomatoes, season with salt and pepper. Spread the tomato wedges on the pumpkin pieces, sprinkle the feta cheese with salt and pepper and drizzle with 1/2 tbsp olive oil. Let bake for another 15 minutes. Serve sprinkled with oregano.
Dinner
European
oven feta on pumpkin vegetables

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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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