As you probably realized, I took another break from blogging. This year was just so exhausting and the last weeks, which I spent in Italy and at the Baltic Sea, were so good. I hope, you understand that I sometimes just need a break. Now I’m back home and full of energy that I put into cooking, photographing and writing blogposts. So here I finally got a new recipe for you! Yesterday, I made a gorgeous oven roasted squash with feta cheese and new potatoes- easy, super delicious and even regional and seasonal. What more could I ask for?
For 4 portions you need:
- 1 big Hokkaido squash
- 200g (vegan) Feta
- one handful of pumpkin seeds
- 600-800g potatoes
- a few sprigs of fresh thyme
- salt, pepper
- olive oil
First, you preheat your oven to 200°C (400°F). Then you wash the squash, cut it in half and remove the pulp using a tablespoon. Save the pulp, as you can use the kernels, but I’ll tell you more about that later. Next, slice the squash and mix it with salt and olive oil in a big bowl. Now evenly spread the slices on a baking tray, put the sprigs of thyme on top and put it in the oven for 20 minutes. Then you boil the potatoes and crumble the feta cheese in a bowl.
While your food is actually cooking itself, you can take care of the kernels. Remove them from the pulp and thoroughly wash them. Then you lay them out to dry and later on you can dry roast them in a pan with some salt. This makes a really nice Zero Waste snack. They are eaten just like sunflower seeds. Put them in your mouth, crack open with your teeth and spit the shells out. That way you only eat the pumpkin seed and it tastes a bit salty.
When the 20 minutes are over, remove the sprigs of thyme and spread a handful of pumpkin seeds and the crumbled feta cheese over the roasted squash. Now bake it for another ten minutes and your dinner is ready. Serve the oven roasted squash with the potatoes and some freshly ground pepper. You can also add a nice lamb’s lettuce salad- because this baby is back in season now 😉