Roasted pumpkin with feta dip is a wonderful dish, in which sweet, tender pieces of pumpkin are paired with a creamy, rich feta dip.
The pumpkin is roasted in the oven with thyme and a whole head of garlic, which slowly caramelises as it bakes.
The feta dip is blended with the roasted garlic, which lends it a mild, aromatic flavour that goes perfectly with the pumpkin.
To serve, the feta dip is spread over a plate and topped with the roasted pumpkin, crunchy pine nuts and fresh herbs. It makes a delicious side for beef, pork or chicken, but also works beautifully as part of a tapas spread or as a light lunch served with a crisp salad.
Roasted pumpkin – beautiful and delicious
Here I have used a green hokkaido pumpkin (green kuri squash), which gives the dish not only a distinctive flavour but also a striking look that really dresses up the plate. If you can’t find a green hokkaido, you can of course use the ordinary orange hokkaido (red kuri or onion squash) or another pumpkin that is good for roasting.
Pumpkin is a fantastic vegetable with a long season, and it is both very inexpensive and versatile. When roasted, it becomes meltingly tender, with a lovely creamy texture that makes it a favourite at the dinner table.
Whether you serve pumpkin as a side, a main course or in a salad, it is an easy way to create a flavourful, good-looking dish that suits weeknights and guests alike.
Roasted Pumpkin with Feta Dip
Ingredients
Roasted hokkaido pumpkin
- 1/2 hokkaido pumpkin (red kuri squash) – approx. 600 g
- 4-5 sprigs fresh thyme
- 1 head of garlic*
- Olive oil
- Salt and freshly ground pepper
Feta dip
- 250 g feta
- 200 ml Greek yoghurt (10% fat)
- 1 tbsp lemon juice
- Roasted garlic*
- Salt and freshly ground pepper
To serve
- 25 g pine nuts, toasted
- Parsley, finely chopped
- Fresh thyme
Method
- Wash the pumpkin thoroughly, remove the seeds and cut it into wedges.
- Spread the pumpkin wedges out on a baking tray, drizzle with oil, season with salt and freshly ground pepper and tuck the thyme sprigs in alongside.
- Cut the top off the head of garlic, place it on the baking tray and drizzle it generously with oil too.
- Roast the pumpkin wedges and garlic in a preheated oven at 220°C, conventional oven (top and bottom heat), for about 25 minutes.
Feta dip
- Put the feta and a couple of tablespoons of the Greek yoghurt in a mini chopper and blitz until the feta is finely crumbled.
- Add the rest of the yoghurt, the lemon juice and the roasted garlic cloves, squeezed out of their skins – ideally let them cool slightly first.
- Blend the feta cream until smooth and season to taste with salt and freshly ground pepper.
Serving
- Spread the feta dip over a plate in a thick layer and arrange the pumpkin wedges on top. Sprinkle with the pine nuts, parsley and fresh thyme, and finish with a little olive oil and freshly ground pepper if you like.
Nutrition
Premium
Kan man bruge andre slags græskar?
Hej Benedikte
Det kan du sagtens ja, brug præcis den du foretrækker 🙂
Warm wishes, Dianna
Serverer du den afkølet som frokostret?
Vi bliver 18 til frokost i Jan. Md
Hej Vivian
Du kan sagtens servere dem afkølet, men også lun.
Dippen kan du forberede og opbevare på køl. Græskarret bør ikke være køleskabskoldt, lunt eller blot afkølet på bagepladen 🙂
Warm wishes, Dianna