Roasted Pumpkin with Feta Cheese

Name: Roasted Pumpkin with Feta Cheese
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 2 Onion squash (seeds removed, cut into 4 pieces); 3-4 tbsp Extra virgin olive oil; 1 Dried red chili; a small bunch Oregano; 500 g Baby plum or cherry tomatoes (on the vine); 175 g Feta cheese (thinly sliced, vegetarians use veggie feta); 4 Red onion (peeled, thickly sliced); 100 g Caster sugar; 200 ml Balsamic vinegar; 50 ml Extra virgin olive oil (for roasting onions); 3 large bunches Basil leaves (leaves only); 1 cloves Garlic

Herb-roasted winter squash with roasted onions, feta cheese, and basil oil is a vitamin-rich vegetarian dish.

1h 5m

Easy

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Ingredients

Onion squash (seeds removed, cut into 4 pieces) 2

Extra virgin olive oil 3-4 tbsp

Dried red chili 1

Oregano a small bunch

Baby plum or cherry tomatoes (on the vine) 500 g

Feta cheese (thinly sliced, vegetarians use veggie feta) 175 g

Red onion (peeled, thickly sliced) 4

Caster sugar 100 g

Balsamic vinegar 200 ml

Extra virgin olive oil (for roasting onions) 50 ml

Basil leaves (leaves only) 3 large bunches

Garlic 1 cloves

Instructions

Roast the Pumpkin

Preheat the oven to 180°C (fan 160°C). Place the pumpkin flesh-side up on a baking tray and drizzle with a little oil. Sprinkle over the crushed dried chili and oregano leaves. Season with salt and freshly ground black pepper, and roast for about 35 minutes.

Roast the Onions

Spread the thick onion slices on a baking tray and sprinkle with the sugar, salt and pepper. Pour over the balsamic vinegar and oil, and toss gently by hand. Roast for about 30 minutes, turning and basting halfway through.

Roast the Tomatoes

Halfway through cooking, place the tomatoes on another baking tray. Drizzle with a little oil, season, and roast for 15 minutes, then let the pumpkin and tomatoes cool.

Make the Basil Oil

Meanwhile, make the basil oil. Put the basil, garlic and a small pinch of salt and pepper into a blender. Process until chopped. With the motor running, slowly drizzle in the oil and blend to a paste. Pour into a jar, cover and chill. The basil oil will keep in the fridge for up to a week.

Assemble

Pile the pumpkin and tomatoes into shallow bowls and scatter over the roasted onions. Top with the feta cheese, then drizzle over 2 tablespoons of the basil oil and a little extra virgin olive oil.