Oven-roasted pumpkin with coucous and feta

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Oven-roasted pumpkin with coucous and feta

A surprising flavour combination of sweet, spicy and fresh.

Prep Time10

Cook Time40

Total Time50

Course: Main dish, Vegetables

Cuisine: Own recipe

Keyword: vegetarian recipe, vegetarian dish, pumpkin, vegetable dish, coucous, oven-roasted pumpkin

language: en

gelegenheid: daily dishes

Servings: persons

Calories: 461kcal

Equipment

oven
cooking pot

Ingredients

1 pumpkin butternut

oil to marinade the butternut:

2 tbl spoon olive oil
1 tbl spoon honey
1 tea spoon spicy paprika powder
½ tea spoon chili flakes
1 tea spoon oregano dried
salt and pepper

To prepare the couscous:

125 gr couscous
3 tbl spoon raisins
4 tbl spoon almond flakes
¼ red onion
80 gr feta
½ pomegranate seeds
2 tbl spoon mint leaves chopped
salt and pepper

Instructions

Preheat the oven to 170º.
Cut the pumpkin lengthwise into four parts and remove the seeds from the hollow part.
Place the pumpkin in an oven dish with the skin side down. Combine all the ingredients for the marinade: olive oil, honey, spicy paprika, dried oregano and chilli flakes. Season with salt and pepper. Brush the flesh of the pumpkin with this marinade. Place in the oven and cook for 40 min at 170º. Depending on your oven, the pumpkin may be done at 30 min or it may need a little more time. So check regularly and poke the pumpkin.
Prepare the couscous according to the instructions on the packet.
Cut the red onion into half-moons.
Fry the almond flakes in a pan until they start to turn lightly coloured.
Crumble the feta cheese.
Remove the seeds from the pomegranate halves.
Finely chop the fresh mint.
Mix the couscous with the sultanas, flaked almonds, red onion, feta cheese, pomegranate seeds and mint. Season with salt and pepper.
Remove the squash from the over and spoon in the coucous. Finish with some more mint or almonds.

Notes

This oven-roasted pumpkin with couscous and feta takes comfort food to a new level. The pumpkin, liberally smeared with homemade herb oil and a touch of honey, caramelises and creates a sweet flavour explosion.

The couscous, combined with sultanas and toasted almonds, is perfectly balanced by the fresh, tangy touch of red onion and mint. Pomegranate seeds, in turn, add a playful, juicy bite, while the feta provides a salty touch. A dish that enchants with its flavours and aromas, perfect for dinner.

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