Pumpkin with feta cheese, greek style by MJD10
This is my absolute favourite pumpkin recipe. I think the cold, salty taste of the feta goes so well with the hot pumpkin flesh. This recipe was inspired by eating something similar from my work canteen (but please don't let that put you off trying it!)
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 2
pumpkin
squash
lemon
feta
cheese
butternut
greek
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- pepper to taste
- 1 whole pumpkin (such as butternet squash although any edible pumpkin is good)
- feta cheese (quantity up to you i put several 1cm cubes)
- 2 generous slugs olive oil
- 2 generous squirts fresh lemon juice
- 2 good pinchfuls dried oregano
- Carbohydrate 0.551634166666667 g
- Cholesterol 0 mg
- Fat 0.0144425 g
- Fiber 0.0870833326826493 g
- Protein 0.0385416666666667 g
- Saturated Fat 0.003815 g
- Serving Size 1 1 Serving (5g)
- Sodium 0.0915833333333334 mg
- Sugar 0.464550833984018 g
- Trans Fat 0.0021825 g
- Calories 2 calories
Turn the oven on to 180C Optionally, you can speed up the cooking process by stabbing the squash in several places before giving a good zap in the microwave, to bring the temperature of the pumpkin quickly up to cooking temperature. I put 1 average butternut squash in a 1000w microwave for around 5-7 mins. Then, bake the pumkin for 20-30 mins until done, assuming have microwaved first, else it may take around an hour to bake, depending on the thickness of the pumpkin. Split the pumpkin in two and remove the seeds. Break the feta cheese onto top of pumpkin, add olive oil, lemon juice and oregano et voila! Bon appetite!
