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Barbara D.: "I used gorgonzola cheese instead of feta. The fet…" Read More
10Ingredients
530Calories
40Minutes
Pumpkin is the star in this tasty entree, but feta plays a strong supporting role. Roasted pumpkin is combined with a creamy herbed feta and orange sauce, sprinkled with more fresh feta, and then baked until melted. Full of warm rich flavors, this recipe for Pumpkin with Feta Cheese makes a tasty autumn or winter entree for the family. You can also substitute gorgonzola for the feta cheese. Serve with a fresh garden salad for a complete meal.
Ingredients
- butter
- 150 grams pumpkin (sliced into cubes)
- salt
- sugar
- 50 grams feta cheese (sliced into cubes)
- oregano
- 25 milliliters orange juice
- 100 grams natural yogurt
- ground cumin
- ground cinnamon
Directions
- Preheat the oven to 180 degrees Celsius.
- Grease a small cooking tray with butter, add the pumpkin, and season with salt and sugar to taste.
- Bake for 15 minutes.
- Mix 25 grams of feta cheese, a pinch of oregano, orange juice, yogurt, a pinch of cumin, and a pinch of cinnamon in a medium bowl until you obtain a sauce.
- Remove the pumpkin from the oven, pour the sauce on top, add 25 grams of feta cheese, and bake for 10 minutes.
- Remove it from the oven, let it cool off, and serve.
NutritionView more
530Calories
Sodium63%DV1520mg
Fat55%DV36g
Protein22%DV11g
Carbs16%DV48g
Fiber36%DV9g
PER SERVING *
| Calories530Calories from Fat320 |
| % DAILY VALUE* |
| Total Fat36g55% |
| Saturated Fat23g115% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium1520mg63% |
| Potassium840mg24% |
| Protein11g22% |
| Calories from Fat320 |
| % DAILY VALUE* |
| Total Carbohydrate48g16% |
| Dietary Fiber9g36% |
| Sugars26g52% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Yummly User
★★★★★
Barbara D. 17 Jun 2015
★★★★★
I used gorgonzola cheese instead of feta. The feta has an after taste that I don't care for. The color of the gorgonzola and its creaminess works really well with the pumpkin. I served it over pasta.
