Roast Pumpkin with Feta and Oregano

Name: Roast Pumpkin with Feta and Oregano
Ingredients: 2 small pumpkins or squashes such as kabocha, onion, acorn or butternut, 1–1.5kg in total; olive oil, for drizzling; 1 bulb of garlic, cloves separated but unpeeled; 1 tsp crushed dried chilli; picked leaves from 4–5 sprigs of fresh oregano; 150g feta cheese, crumbled; 50g walnut halves; 100g salad leaves; 2 tbsp sherry vinegar; pinch of caster sugar; 6 tbsp extra-virgin olive oil; salt and black pepper

thehappyfoodie.co.uk

Perfect for using up your Halloween pumpkins, this delicious vegetarian dish has a wonderful balance of flavour with the sweet roasted pumpkin and the salty feta.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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Ingredients

2 small pumpkins or squashes such as kabocha, onion, acorn or butternut, 1–1.5kg in total
olive oil, for drizzling
1 bulb of garlic, cloves separated but unpeeled
1 tsp crushed dried chilli
picked leaves from 4–5 sprigs of fresh oregano
150g feta cheese, crumbled
50g walnut halves
100g salad leaves
2 tbsp sherry vinegar
pinch of caster sugar
6 tbsp extra-virgin olive oil
salt and black pepper