MAPLE ROASTED PUMPKIN WITH CHILI AND FETA
This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!
Provided by Nagi | RecipeTin Eats
Categories Roasted Vegetables
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F.
- Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
- Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
- Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
- Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.
Nutrition Facts : ServingSize 214 g, Calories 165 kcal
PUMPKIN CASSEROLE/SOUFFLE
A sweet pumpkin dish that I got in South Africa.
Provided by Kattygirl
Categories Side Dish Casseroles Squash Casserole Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease a 9-inch square baking dish.
- Beat sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy; add pumpkin and mix well. Beat milk, flour, and baking powder into pumpkin mixture until smooth; pour into the prepared baking dish and sprinkle cinnamon over the top.
- Bake in the preheated oven until set in the middle, 45 minutes to 1 hour.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 33.6 g, Cholesterol 136.9 mg, Fat 18.9 g, Fiber 2.1 g, Protein 6.3 g, SaturatedFat 11.1 g, Sodium 471 mg, Sugar 20.8 g
PUMPKIN CASSEROLE
Pumpkin casserole is a creamy and savory side dish perfect for fall and winter meals.
Provided by Kathie N. Lapcevic
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Heat the olive oil in a skillet.
- Saute the onion and garlic until soft and translucent.
- Stir together the onion mixture, pumpkin, feta cheese, yogurt, salt, and pepper.
- Spread the mixture into the bottom of an ungreased 9-inch square pan. Top the mixture with the chopped walnuts.
- Bake in the preheated oven about 30 minutes or until lightly browned and bubbly.
- Serve warm.
Nutrition Facts : Calories 214 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 14 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 289 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
PUMPKIN FETA CASSEROLE
This out of the ordinary casserole is the perfect marriage of pumpkin and feta. Two flavors that go well together with other harvest vegetables create a fabulous dinner! I serve this as a side dish with roasted chicken breasts and crusty bread. It's delicious! (For an extra special presentation, it can be served in hollowed out mini-pumpkins, or a single hollowed out pumpkin shell.)
Provided by Kelly
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- Lightly oil a 2-quart baking dish.
- In a saute pan, heat sherry or apple juice over medium-high heat. Add onion and saute, stirring until onion is soft, about 2 minutes. Add garlic, tomato, zucchini and pumpkin. Saute 2 more minutes and set aside.
- In a medium bowl, whisk together egg and egg whites, buttermilk and yogurt. Add feta, spices, bread crumbs and saut‚ed vegetables. Mix well.
- Spoon into loaf pan or casserole. Bake 25 minutes or until firm. Serve hot.
Nutrition Facts : Calories 242.4, Fat 4.5, SaturatedFat 2.2, Cholesterol 63.1, Sodium 314.5, Carbohydrate 27, Fiber 2.2, Sugar 9.7, Protein 11.1
BAKED AUBERGINE STUFFED WITH ROAST PUMPKIN, FETA & WALNUT WITH MINTED COURGETTES
New Zealand chef Peter Gordon showcases seasonal flavours in this impressive, healthy vegetarian meal
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Cut the aubergines in half lengthways, leaving the stem in place (this can be removed when eating). Using a small sharp knife, scoop out the inner flesh leaving a shell about 1cm thick. Chop the flesh and put into a bowl.
- Peel the pumpkin or squash, remove the seeds, then cut into 1-2cm dice and mix with the chopped aubergine and red onion. Mix in the cumin, garlic and 2 tbsp oil and toss together with some salt and black pepper. Lay on a baking tray lined with parchment paper. Rub 1 tbsp oil over the aubergine halves and season. Place, cut-side down, on another tray lined with parchment paper. Bake for 15-20 mins, until the pumpkin and aubergine shells are almost cooked through.
- Tip the pumpkin mixture back into the bowl and stir through the mixed herbs, feta and walnuts. Turn over the aubergine halves, then pile up the mixture inside. Drizzle with the remaining 1 tbsp oil and bake for 20 mins, at which point the pumpkin will be fully cooked. If it starts to colour too much, cover loosely with foil.
- Meanwhile, make the courgette salad. Top and tail the courgettes, then slice very thinly into wide ribbons. Toss with the zest, juice of half the lemon and the oil. Leave for 10 mins to let the courgettes soften a little.
- To serve, toss the herbs through the courgettes and cut the remaining lemon half into wedges. Place an aubergine half on each plate, pile up the salad beside it and serve with a lemon wedge.
Nutrition Facts : Calories 320 calories, Fat 27 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.69 milligram of sodium
MINI PUMPKIN & FETA PIES
Throw a Halloween party and serve these fearsome pumpkin and feta pies. Perfect for little hands, kids will enjoy helping to make them in the kitchen
Provided by Cassie Best
Categories Buffet, Lunch, Snack
Time 1h50m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the squash and unpeeled garlic into a roasting tin, drizzle with 1 tbsp oil, season and toss to coat. Roast for 30 mins, stirring halfway through, until soft. Remove from the oven and leave to cool.
- Meanwhile, cook the onion in a frying pan over a medium heat with the remaining 1 tbsp oil for 8-10 mins until tender and slightly golden. Leave to cool.
- Tip the flour, turmeric and a pinch of salt into a food processor. Add the butter and whizz until the mixture resembles fine crumbs. Add the egg yolks and 2 tsp cold water, and blitz again until the mixture starts to clump together. Squeeze it between your fingers - if it sticks together, tip the mixture onto a work surface. If it's too dry, add more water, 1 tsp at a time. Knead the pastry a few times just to bring it together, but don't overwork it. Shape into two circles, one slightly smaller than the other, then wrap in baking parchment and chill in the fridge for at least 20 mins.
- Squeeze the garlic from its skins into the roasted squash and mash together. Add the fried onion, grate over some nutmeg, tip in the chilli flakes, if using, and feta, and mix.
- Butter six holes of a muffin tin and line each with a strip of baking parchment that overhangs the top. Roll the larger circle of pastry out on a lightly floured surface to the thickness of a £1 coin. Use a 10cm cutter to stamp out six circles (you may need to re-roll the pastry to get all six). Press the pastry circles into the prepared muffin tin, patching any cracks with the pastry offcuts. Spoon in the squash filling.
- Roll the remaining pastry circle out as you did the large one, but use an 8cm cutter to cut out six lids. Cut spooky pumpkin faces into the lids using a small, sharp knife. Press the lids over the pies in the tin and brush with the beaten egg. Bake for 40 mins until golden brown, then leave to cool for 10 mins in the tin before lifting out. Eat hot or leave to cool completely. Will keep in an airtight container in the fridge for up to two days or the freezer for up to two months. Reheat in a low oven for 10 mins, if you like.
Nutrition Facts : Calories 493 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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GREEK PUMPKIN AND FETA CHEESE PIE (KOLOKITHOPITA)
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5/5 (18)Category Appetizer/ LunchCuisine GreekTotal Time 55 mins
- In a large skillet add 2 tablespoons of olive oil and sauce the chopped onions for 2 minutes or until soft. Grate the fresh pumpkin and add it to the skillet, mixing with onions and sauce for 8-10 minutes on high heat, until the pumpkin is soft. Remove from the skillet and strain the mixture if there is any juices left. Place pumpkin mixture in a large bowl. Add crumbled feta, chopped mint and mix well. Beat the eggs in a small bowl and add them to the mixture. Mix with a wooden spoon until all ingredients are well incorporated. Add salt and pepper.
- Start assembling the pie. You can use any pan shape you have, a square, rectangular or round one. I have used a round (9x1.12in/ 22.9x2.9cm) pan and greased the bottom and sides of the pan with some olive oil. Layer 5-6 sheets of phyllo brushing with extra olive oil each sheet. My pan was smaller then the sheets and I have spread them leaving the leftover hanging on the edge.
- Pour the pumpkin-cheese mix, spreading evenly. Fold over the left phyllo edges. Cover with 5-6 phyllo sheets again brushing each sheet with olive oil. Tuck in the leftover phyllo.
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