My first real attempt cooking pumpkin and the result was absolutely fabulous. I can’t wait to make this again.
- Ingredients for 2 to 4 ppl:
- 1.2kg pumpkin
- Pepper/salt
- Nutmeg
- Rosemary
- 150-200gr feta
- Neutral oil
- 1 large sheet of puff pastry
- 70 gr walnuts
Cut the pumpkin in half, scrape out the seeds and stringy bits with a spoon. Cut in to thick slices and cut away the skin. Cut into cubes, toss in a little bit of oil, season with salt and pepper and bake in the oven at 200C/392F for about 35 minutes until soft. They don’t need to color.
Mash the pumpkin to a puree and season with a little bit of grated nutmeg and salt and pepper. Leave to cool.
Remove the puff pastry from the fridge 15 min before using. Line a brownie tin with a sheet of parchment paper with 2 sides overlapping, so you can remove the pie easier. Place the puff pastry in the tin, make sure you have an upright edge of about an inch.
Spread the pumpkin puree on top and sprinkle with a little bit of chopped rosemary. Crumb the feta on top and season with a bit of pepper.
Bake in the oven at 200C/392F for about 35min. Put the walnuts on 10 min before the end.
The pumpkin I used was nice and sweet and a bit earthy. It tasted a bit like orange sweet potatoes. The little bit of rosemary enhances the pumpkin flavor. If you like soft goats cheese, you could use this instead of feta.
I’ve tried this recipe with caramelized onions on top of the pumpkin and with pecans instead of walnuts, also very nomnomnom!
