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½ Kent pumpkin
½ tsp Pumpkin Pie Spice
½ tsp Gewürzhaus Pyramid Flake Salt
Medium-sized bunch fresh parsley
3 tbsp Persian Fetta
Pepper to taste
Preheat oven to 180°C for a conventional oven.
Coarsely chop half a Kent pumpkin into chunks, keeping the skin on.
Place pumpkin pieces in large baking dish and generously drizzle with olive oil.
Add ½ teaspoon of Pumpkin Pie Spice and ½ teaspoon of salt, mixing thoroughly so all pumpkin pieces are evenly coated.
Bake for 40-45 minutes or until golden brown and a fork is easily inserted.
Meanwhile, coarsely chop a medium-sized bunch of parsley. Set aside.
Deseed half a pomegranate and set seeds aside.
When pumpkin is cooked, remove and let cool for 5 minutes before adding chopped parsley, pomegranate seeds and 3 heaped tablespoons of Persian Fetta.
Drizzle with additional olive oil and season with salt and pepper to taste.
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