Pumpkin, fetta and rosemary
This Pumpkin, Feta, and Rosemary dish combines the sweetness of roasted pumpkin with creamy feta and aromatic rosemary, resulting in a comforting loaf. It's easy to prepare and perfect for any meal or as a side dish.
Cook time 15 min
Prep time 15 min
Ingredients:
3 cups pumpkin2 cups self-raising flour
1 dash salt
1 cup feta cheese
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.
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.
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!
Pumpkin, fetta and rosemary FAQ:
Bake the loaf in a preheated oven at 375°F (190°C) for about 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
If the top of the loaf begins to brown too quickly, cover it loosely with aluminum foil to prevent burning while the inside continues to cook.
Yes, you can substitute self-raising flour with all-purpose flour, but you will need to add a leavening agent, such as baking powder, to ensure the loaf rises properly.
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. You can also freeze it for up to 3 months.
You can use any variety of pumpkin, such as sugar pumpkin, butternut squash, or kabocha. Just make sure to peel and chop it into cubes before roasting.
Cooking 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.
Nutrition Facts
8 ServingsCalories 220kcal
Protein 9g
Carbohydrates 33g
Fiber 1.35g
Sugar 1.34g
Fat 7g
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