Photo & Recipe by Franck Schmitt for the September/October 21 MFCH Magazine edition
As you can see, we have grown some pretty huge pumpkins this year, and a wheelbarrow full of butternut squash too. When pumpkins grow this big, I don’t generally cook with them, because they are so heavy to handle. But the squash and a few smaller pumpkins are always welcome at this time of year.
Previously I shared my favourite squash soup recipe, and that has since become a standard seasonal favourite. I’m always looking for new ideas to use our produce and I was happy when we shared some good recipes in the current edition of the MFCH magazine.
In the current issue of the MFCH Magazine, the chef and photographer Franck Schmitt created a series of pumpkin ideas for us, and we’ve been enjoying the one below in particular.
Below, you’ll find the recipe – bon appétit, and let me know if you make it!
Did you know you can purchase past issues of MFCH Magazine in both print (while supplies last) & digital versions? CLICK HERE
Roasted Pumpkin with Feta & Pistachios
Preparation time: 10 min
Cooking time: 30 min
1 pumpkin (around 1 kilo / 2 lbs)
3 garlic cloves
3 tbsp olive oil
¾ cup (100 g) pistachios, crushed
1 ¼ cups (300 g) feta, cubed
2 tbsp Provençal herbs
A few bay leaves
Salt & pepper
Wash the pumpkin, removing any parts where it is tough or bruised (but leave the skin on). Cut into eighths and deseed. Peel the garlic cloves and cut them in half.
Place the pumpkin slices on an oiled oven tray, along with the garlic, crushed pistachios and a few laurel leaves. Season generously and sprinkle on the herbs.
Bake at 400 °F (200 °C) for 25 minutes, adding in the feta for the last 5 minutes.