A healthy and delicious recipe for roasted Hokkaido pumpkin with feta, almonds and herbs. This recipe is a terrific side dish for any holiday meal. Vegetarian and gluten-free.
Preheat the oven to 375°F / 190°C and line a baking sheet with parchment paper.
Place the Hokkaido pumpkin pieces flat on the prepared baking sheet.
In a small bowl, mix together the ground almonds, feta, parsley, sage, lemon zest, garlic and chili flakes. Add a small pinch of salt (the feta is plenty salty) and freshly ground pepper, to taste.
Toss the pumpkin pieces in the avocado oil (I do this directly on the baking sheet). Spread in an even layer and then sprinkle with the feta-herb mixture evenly on top.
Transfer the baking sheet to the pre-heated oven and bake for 25-30 minutes, until the pumpkin is tender when poked with a knife. Remove from the oven and drizzle with the freshly squeezed lemon juice.
Transfer to a serving plate and sprinkle with the toasted almonds. Finally, garnish with fresh parsley and a little more feta cheese (optional).
Serve immediately and enjoy warm!
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