Pumpkin casserole with feta cheese

Ingredients for 4 servings:

• 2 small pumpkins (butternut)
• 1 garlic clove(s)
• 150 g feta cheese made from sheep’s and/or goat’s milk, crumbled or cut into cubes
• 2 tbsp cane sugar
• 4 tbsp olive oil, cold squeezed
• 2 tbsp butter, soft
• 1 bunch thyme, fresh
• Salt and pepper from the mill

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Butternut squash and feta cheese casserole

Halve the pumpkins and scrape out the seeds and cores. Peel the halved pumpkins and cut into approximately 1 cm thick slices. Dice the peeled garlic clove and crush it into a fine paste (or press it through a garlic press). Mix the garlic with the softened butter. Season with salt and pepper. Grease a baking dish with the garlic butter and arrange the pumpkin slices in it. Then sprinkle with salt, pepper, olive oil, and brown sugar. Bake in a preheated oven at 200°C (top/bottom heat) for 10 minutes. Remove from the oven and spread the feta cheese on top. Sprinkle with thyme leaves. Return the casserole to the oven for another 10 minutes, until the feta cheese is golden brown.