{"id":50651,"date":"2019-09-21T18:42:04","date_gmt":"2019-09-21T16:42:04","guid":{"rendered":"https:\/\/ellerepublic.de\/kuerbis-im-ofen-geroestet-mit-bulgur\/"},"modified":"2020-03-21T19:03:29","modified_gmt":"2020-03-21T18:03:29","slug":"pumpkin-and-bulgur-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/pumpkin-and-bulgur-salad\/","title":{"rendered":"Ginger-Chili Oven Roasted Pumpkin and Bulgur Salad"},"content":{"rendered":"

Yes to oven roasted pumpkin! That’s right, it\u2019s the time of year again. Pumpkin recipes are on the rise! And this one, I have to say is pretty special. First there is oven roasted pumpkin specially prepared with ginger, garlic, fresh chilies, coriander and a little honey (or maple syrup for vegans!). All tossed together with Hokkaido pumpkin (my favourite!) and roasted in the oven to perfection. Then served tossed in a lemony bulgur salad with fresh cilantro, mint, roasted almonds, pomegranate and crumbled feta cheese. What a combo! Vibrant with color, simple and delicious! Plus leftovers also taste great!<\/p>\n

Roasted pumpkin and bulgur salad tastes great with feta<\/h2>\n

First of all, I am a big fan of Hokkaido pumpkin and feta together. You can practically just roast the two together and call it a meal. Which is probably what inspired me to make my recipe for oven roasted pumpkin with feta. As simple as it sounds, there\u2019s a little more to it than that. Like almonds, parsley and a little chili. It\u2019s one of my fall favourites and definitely worth a try. So yes pumpkin and feta. The feta of course is optional in this recipe, but I definitely recommend including it. I\u2019ve done a version with and without, and my favourite Schwabe, although he\u2019s not vegan, would tell you he likes the version sans feta best. So I say, serve the feta on the side, and give both ways a try.<\/p>\n

\"Ginger-Chili<\/a>
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What is Hokkaido pumpkin?<\/h2>\n

Hokkaido pumpkin\u2019s name comes from its home \u2013 an island in Japan. It’s only in the last 20 years has the Hokkaido pumpkin also been cultivated in Europe and has since then become a really popular choice during fall. Compared to its pumpkin relatives, the solid, tasty orange-red flesh of Hokkaido pumpkin is extremely nutrient dense. This is because it contains less water than other pumpkins. It also has a low-fat content, making it the ideal fall vegetable for those watching their figure. The color already indicates that it is loaded with beta carotene, which our bodies convert to vitamin A and is vital for a healthy vision, skin and hair. And because the skin is edible you will get even more beta-carotene than from other pumpkins.
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\n \n Elle<\/span>\n <\/div>\n

Ginger-Chili Oven Roasted Pumpkin with Bulgur Salad<\/h2>
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