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Pumpkin, feta and tomato casserole

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido or Butternut)
  • 1 can of tomatoes, chopped
  • 1 jar olives, green
  • 1 feta cheese
  • 1 garlic clove(s)
  • Thyme
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

with thyme and green olives

Peel the pumpkin if necessary and cut into small cubes. Mix it in a baking dish with olive oil, salt, and pepper and place it in the oven at 200°C (top/bottom heat) for about 20-30 minutes to pre-cook the pumpkin. In the meantime, crumble the feta and chop the olives. At the end of the cooking time, mix the pumpkin with the tomato pieces, feta, olives, and a crushed garlic clove and season with plenty of thyme. Finish cooking in the oven for about 20 minutes. Serve with rice. Black olives can also be used, and the quantities can be adjusted to suit your taste.

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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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