Herb-Crusted Roasted Pumpkin with Feta Cheese

Ingredients:

• 600 g Pumpkin

• 200 g Feta cheese

• 4 Sage leaves

• 1 sprig Rosemary

• 1 bunch Thyme

• a pinch of Extra Virgin Olive Oil

• a pinch of Pepper

• a pinch of Salt

• 200 g cooked Bulgur (optional to add as a side)

Instructions:

To make the Herb-Crusted Roasted Pumpkin with Feta Cheese, begin by slicing the pumpkin into pieces about 2–3 cm thick. If desired, carefully remove the peel using a serrated knife. Arrange the pumpkin slices on a baking sheet lined for oven baking.

Finely chop the aromatic herbs and sprinkle about half of them over the pumpkin slices. Drizzle with olive oil and season with salt and freshly ground pepper. Toss everything together to ensure the pumpkin slices are evenly coated. While the pumpkin is cooking, prepare the bulgur by cooking it in water for about 12 minutes (for 200 g bulgur, add 300 ml of water - read the instructions on the bag).

Bake at 220°C (430°F) for approximately 30 minutes, keeping an eye on the cooking time as it may vary depending on the pumpkin variety. Check for doneness by piercing the flesh with a fork—it should be tender. In the last 5 minutes, add the crumbled feta and set the oven on grill.

Once cooked, transfer the pumpkin to a serving platter, drizzle with a bit more olive oil, and finish with the remaining chopped herbs. Serve your Herb-Crusted Roasted Pumpkin with Feta Cheese with some bulgur on the side, and enjoy while warm!