Pumpkin, fetta and rosemary
Discover a flavorful and easy-to-make Pumpkin, Fetta, and Rosemary recipe. Combining the rich taste of pumpkin with creamy feta cheese, and a hint of rosemary, this dish promises to be a delightful addition to your meal. Perfect for any occasion, it's simple yet delicious!
- 21 May 2024
- Cook time 15 min
- Prep time 15 min
- 8 Servings
- 4 Ingredients
Get ready to delight your taste buds with this simple yet flavorful Pumpkin, Feta, and Rosemary dish. Combining the natural sweetness of pumpkin with the rich, creamy texture of feta cheese and the aromatic fragrance of rosemary, this recipe is perfect for a comforting meal or as a standout side dish.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the chopped pumpkin on a baking tray lined with parchment paper.
- Roast the pumpkin in the preheated oven for about 20-25 minutes, or until soft and slightly caramelized. Allow it to cool slightly.
- While the pumpkin is roasting, grease a loaf pan with butter, or line it with parchment paper for easier removal.
- In a large mixing bowl, combine 2 cups of self-raising flour and a dash of salt.
- If using, mix in a small amount of chopped fresh rosemary for added flavor.
- Once the pumpkin has cooled, add it to the bowl of dry ingredients.
- Add the crumbled feta cheese.
- Gently fold the ingredients together until just combined. The mixture should be thick and chunky. Be careful not to overmix to avoid making the bread tough.
- Spoon the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- If the top begins to brown too quickly, cover it with aluminum foil to prevent burning.
- Allow the loaf to cool in the pan for about 10 minutes.
- Transfer to a wire rack to cool completely before slicing.
Tips:
- Preheat your oven to 375°F (190°C) for best results.
- Cut the pumpkin into uniform pieces to ensure even cooking.
- If you prefer a smoother texture, consider mashing the pumpkin before combining it with the other ingredients.
- Fresh rosemary can be substituted with dried rosemary, but note that the flavor may differ slightly.
- Crumble the feta cheese rather than cutting it into cubes for a more even distribution throughout the dish.
- Add a drizzle of olive oil over the top before baking for an extra layer of flavor.
There you have it - a delicious and easy-to-make Pumpkin, Feta, and Rosemary dish that is sure to impress. Whether you serve it as a comforting main course or a tasty side dish, the combination of flavors and textures is bound to be a hit with your family and friends. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 1.35g | 4% |
| Sugar 1.34g | 1% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.91g | 13% |
| Cholesterol 27mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 12mg | 2% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 1.15mg | 7% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.49ug | 20% |
| Vitamin C 4.05mg | 4% |
| Vitamin E 0.53mg | 4% |
| Vitamin K 1.12ug | 1% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.99mg | 9% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 230mg | 7% |
| Selenium, Se 12ug | 22% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 1.40mg | 13% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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