Recipe with honey
Roasted Pumpkin with Spring Blossom Honey and Feta
The delicately creamy, mild spring blossom honey gives the autumnal Hokkaido squash a fine sweetness without drowning out the savoury saltiness of the feta.
⏱ Prep 20 min · Cook/bake time 30 min · Total 50 min · 4 servings
Ingredients
- 1 Hokkaido squash (approx. 1 kg)
- 3 tbsp olive oil
- 2 tbsp SUMMSTOFF spring blossom honey
- 1 tsp smoked paprika
- Salt and pepper
- 200 g feta
- 50 g pumpkin seeds
- 1 handful of parsley, chopped
Method
- Preheat the oven to 200 °C (conventional, top/bottom heat).
- Wash the squash, halve it, remove the seeds and cut into wedges (leave the skin on).
- Mix the olive oil, honey, paprika, salt and pepper and brush the squash wedges with it.
- Spread the squash on a baking tray and bake for 25-30 minutes until soft and lightly browned.
- Roast the pumpkin seeds alongside for the last 5 minutes, or toast them in a pan.
- Arrange the squash on a platter and crumble the feta over it.
- Sprinkle with pumpkin seeds and parsley and serve drizzled with a little more honey.
Nutrition per serving (approx.): 359 kcal · Fat 24 g · Carbohydrates 21 g · Protein 15 g
Tip: A simple leaf salad or flatbread goes well with this, for mopping up the honey and oil.
Honey used: View spring blossom honey in the shop →