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Pumpkin with feta cheese, greek style by MJD10

Recipes » Soups, Stews and Chili » Cheese Soups

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 don't let that put you off trying it!)

Yield: 2 Ready in 40 minutes

Cuisine: GreekMain Ingredient: Pumpkin

(5, 1) 100% would make again (reviews)

favorite of 4 people 3 people Try Soon want to try

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Ingredients

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Original recipe makes 2

1 wholepumpkin; (such as butternet squash although any edible pumpkin is good)

feta cheese; (quantity up to you I put several 1cm cubes)

2 generous slugsolive oil

2 generous squirtsfresh lemon juice

2 good pinchfulsdried oregano

pepper; to taste

Pumpkin with feta cheese, greek style by MJD10 Preparation

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!