Ingredients
Scale
- 600 g Hokkaido pumpkin
- 3 tablespoons rapeseed oil
- 1 piece ginger
- 1 teaspoon coarse salt
- 0.5 teaspoon cinnamon
- 0.5 teaspoon sweet paprika powder
- 1 untreated orange orange
- 200 g feta cheese
- 3 tablespoons honey
- 2 tablespoons sesame seeds
- 4 sprigs thyme
Instructions
- Preheat the oven to 180 °C (356 °F) and prepare a suitable baking dish.
- Halve the Hokkaido pumpkin and remove the seeds with a spoon. Cut it into wedges or cubes and place the pieces in the baking dish.
- Wash the orange thoroughly, zest it, and squeeze out the juice. Peel and finely chop the ginger.
- In a bowl, mix the rapeseed oil, orange zest, ginger, coarse salt, paprika powder, and cinnamon to create a marinade.
- Combine the pumpkin pieces with the marinade, ensuring they are evenly coated. Bake for about 15 minutes until they start to soften and become fragrant.
- Crumble the feta over the pumpkin pieces and sprinkle the thyme leaves on top. Bake for another 10 minutes until the feta is slightly melted and golden brown.
- Mix the orange juice with the honey and drizzle it over the pumpkin. Sprinkle the sesame seeds on top and bake for an additional 5 minutes until the sesame seeds are lightly toasted.
- Serve the dish hot and enjoy the harmonious combination of flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 20 mg