Pumpkin with Feta Cheese, Greek Style
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 dont let that put you off trying it!
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 dont let that put you off trying it!
- 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
Step-by-step
- 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!
Unlike a traditional heavy squash purée, this Greek-inspired preparation keeps the squash flesh in distinct, tender segments that contrast sharply against brined sheep milk cheese. Roasting concentrates the natural sugars within winter squash varieties like butternut, yielding a caramelized exterior that reacts strongly to acidic citrus and sharp dairy. Achieving the ideal texture requires managing moisture levels inside the dense flesh before it enters a 180°C oven.
Make-Ahead and Reheating Dynamics
Squash retains significant internal water, which changes structural integrity upon freezing. Cooked pumpkin segments stored in an airtight container last up to three days in the refrigerator but lose structural firmness if frozen raw. Reheat chilled roasted squash on a baking sheet at 160°C for 10 minutes until warmed through before adding cold cheese and fresh lemon juice.
- Pierce thick-skinned squash multiple times with a fork to vent steam safely during microwave pre-cooking.
- Microwave a standard 1000-watt unit for 5 to 7 minutes to shorten total oven roasting time down to 30 minutes.
- Drain excess liquid from brined cheese cubes prior to assembly to prevent the dressing from becoming watery.
