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Feta-stuffed pumpkin with pesto recipe
Feta-stuffed pumpkin with pesto recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Caramelized pumpkin paired with zesty pesto and salty feta creates a flavorful vegetarian side or light lunch.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 60g butter, melted
  • 7.50 gm smoked paprika
  • 1.2kg kent pumpkin, unpeeled, scrubbed, deseeded, cut into 4 wedges
  • 100g Danish feta, thinly sliced
  • 45g (1 ⁄4 cup) pepitas
  • 250.00 ml fresh basil leaves, plus extra leaves, to serve
  • 35g (1 ⁄3 cup) flaked almonds, toasted
  • 25g (1 ⁄3 cup) shredded parmesan
  • 1 garlic clove, chopped
  • 60ml (1 ⁄4 cup) extra virgin olive oil
  • 5.30 gm fresh lemon juice
Instructions:
  • Preheat the oven to 220C/200C fan forced and prepare a rimmed baking tray by lining it with baking paper.
  • In a small bowl, mix the oil, butter, and paprika. Coat the pumpkin with the mixture. Place on a tray and drizzle over any remaining oil mixture. Season the pumpkin and roast for 45-55 minutes until golden, caramelized, and crispy.
  • To prepare the pesto, blend basil, almonds, Parmesan, and garlic in a small food processor until finely chopped. While blending, slowly pour in the oil until the mixture is nearly smooth. Mix in the lemon juice until fully combined. Season to taste.
  • Make a precise cut in the center of each pumpkin wedge and insert a piece of feta into the cut. Alternatively, you can place the feta in the natural curve of the wedge. Sprinkle with pepitas and drizzle some of the butter mixture from the tray. Roast for about 5 minutes until the feta softens and the pepitas are toasted.
  • Add dollops of flavorful pesto on top of the vibrant pumpkin, scatter extra basil leaves for a pop of freshness, and finish by drizzling the delicious pan juices before serving.

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