Pumpkin isn’t just for desserts, oh no. You must try roasting it, as Not Quite Nigella has in her gorgeous dish that includes feta and honey.

Not Quite Nigella says, “Roasting the pumpkin intensifies and sweetens the flavour and the sesame seeds, feta, chilli and honey add so much texture and dimension to it. What I also liked about it was that it could be eaten cold or hot depending on the hemisphere in which you dwell.”

Ingredients include:
1 butternut pumpkin or squash (about 600g or 1.3lbs)
3 tablespoons oil (I used a herb oil but regular olive oil will do)
2 tablespoons sesame seeds
3 tablespoons honey
1 tablespoon balsamic vinegar
50g/1.7 ozs feta cheese, crumbled
1/2 teaspoon chilli flakes…For complete list of ingredients and instructions, please visit:

Recipe, photo and quote curated from: http://www.notquitenigella.com/2013/10/10/roast-pumpkin-recipe/

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