Whole Roasted Pumpkin with Pumpkin Seed Parsley Gremolata and Feta

Pierce the pumpkin with a knife on all sides. Roast the whole pumpkin in the preheated oven at 160 °C for about 45 minutes.

Remove from the tube, let cool slightly, cut in half and cut out the seeds. Cut the pumpkin flesh into coarse pieces and season with salt, pepper and a little olive oil.

Finely mash or mortar the pumpkin seeds with the parsley and the remaining ingredients, season with salt and pepper.

Crumble the feta with your fingers. Mix in the raisins, chili and Brazil nuts, season with salt and pepper.

Spread the pumpkin on a plate, garnish with the feta and the pumpkin seed parsley gremolata and serve.

Preparation Tip:

This recipe is suitable both as a main course and as a side dish with meat.

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