Ingredients
- ca. 1,3 kg Hokkaido pumpkin, seeds removed and cut into bite-sized pieces (no need to peel)
- 25 g ground almonds
- 100 g feta cheese, finely chopped or crumbled
- 1 small bunch flat-leaf parsley, finely chopped
- 6-8 fresh sage leaves, finely chopped (ca. 1 teaspoon)
- finely grated zest from 1 organic lemon
- 2 garlic cloves, minced
- a pinch of red pepper flakes (or to taste, I like 1/8 teaspoon)
- sea salt and freshly ground pepper, to taste
- 2-3 tablespoon avocado oil (or olive oil)
- freshly squeezed juice from 1/2 lemon
- 3 tablespoon slivered almonds, lightly toasted
Instructions
- 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!
Notes
- You can also use Butternut Squash instead of Hokkaido pumpkin.The great thing about Hokkaido pumpkin is that you can eat the skin too. So anyone who has struggled with cutting a butternut squash will understand how important that piece of the puzzle is. ;-)
- This dish also tastes great served at room temperature.