Roasted Pumpkin with Feta and Pomegranate
Hokkaido pumpkin wedges are roasted with olive oil, honey, and spices, then served with feta, pomegranate seeds, pumpkin seeds, and mint, accompanied by a yogurt dip.
- 45 min
- 631 kcal / serving
- easy
- vegetarian
- Protein
- 22.2 g
- Fat
- 39.6 g
- Carbs
- 58.3 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 800 g Hokkaido pumpkin
- 2 tbsp olive oil (for roasting)
- 1 tbsp honey
- 1/2 tsp ground cumin
- 1/4 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 150 g feta cheese
- 1 pomegranate
- 2 tbsp pumpkin seeds
- 1/4 bunch fresh mint
- 150 g plain yogurt
- 1/2 lemon
- 1 garlic clove
- 1 pinch salt
- 1 pinch black pepper
Method
- Preheat the oven to 200 °C (390 °F) convection or 220 °C (430 °F) top/bottom heat.
- Wash the pumpkin, halve it, remove the seeds, and cut it into wedges about 2 cm thick.
- In a large bowl, toss the pumpkin wedges with olive oil, honey, cumin, chili flakes, 1/2 tsp salt, and 1/4 tsp pepper, then spread them on a baking sheet.
- Roast in the preheated oven for 20–25 minutes until the pumpkin is tender and slightly browned.
- Meanwhile, prepare the yogurt dip: mix plain yogurt with the juice of half a lemon, pressed garlic, 1 pinch salt, and 1 pinch pepper.
- Toast the pumpkin seeds in a dry pan without oil until fragrant.
- Halve the pomegranate and remove the seeds. Crumble the feta cheese and roughly chop the mint.
- Arrange the roasted pumpkin on plates and sprinkle with crumbled feta, pomegranate seeds, toasted pumpkin seeds, and fresh mint.
- Serve immediately with the yogurt dip.
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