This is real comfort food and one of those simple meals that uses long life ingredients that are easy to store and take with you in a mobile home, and there are only a few ingredients in this dish, though you can jazz it up however you like with what ever you have on hand.
- One medium sized butternut pumpkin(squash)
- 100-150g fetta cheese
- 1 large onion
- 1 handful pine nuts
- 3-4 cloves garlic
- Olive oil
- Salt and pepper
Cut the pumpkin (squash) in half down it’s length, scoop out the seeds and discard them. Carefully cut out most of the pumpkin flesh trying to leave about 1cm of flesh around the skin. If you find this too hard to do while the butternut is raw, you can cook it first and modify this recipe to suit. Now smear the two halves with olive oil and sprinkle liberally with salt and freshly ground pepper before placing the the two halves into a baking tray with the garlic cloves. Bake these for around 20 minutes in a medium oven depending on the size of your butternut.
Cut your onion and saute it with the cubed up butternut you removed earlier from the pumpkin. Don’t forget to check your two halves in the oven, when they are done remove them and grab your cloves of garlic that were in the baking tray. When the onion and pumpkin is starting to get some colour in your fry pan, add some rosemary leaves, your handful of pine nuts and cook for another few minutes while stiring to mix well. Take the fry pan off the heat and add your cubed feta cheese, now squeeze the baked garlic cloves into the mix as well.
Scoop the mixture into your two baked halves and put them back in the oven for a further 10-15 minutes until you can see the feta and pine nuts starting to get golden.
I ate a whole half straight with a nice glass of dry local Denmark cider, lovely. Everything in this recipe lasts well, even the feta has quite a long shelf life or rather fridge life, plus you can mix it up and add lots of different things, I was thinking about adding some ham or perhaps some smoked salmon but decided to go vegetarian. When you’re making it check your fridge, see what you have and experiment. You can serve it by itself or with a side salad, or even a side of meat perhaps some bbq chicken.