Roasted Pumpkin with Feta & Pine Nuts

Method

• Preheat the oven to 200℃
• Cut pumpkin into ¼, and gut the insides.
• On a large baking sheet, wrap each pumpkin quarter in a piece of foil that is large enough to fold around the whole piece, but do not close at this step.
• Season pumpkin with salt and pepper, and nestle 1 garlic clove in the center of each pumpkin quarter. Drizzle generously with olive oil, then close the foil around the pumpkin.
• Roast in the oven for 40 minutes.
• While the pumpkin is roasting, heat a pan on the stove over medium heat and roast off the pine nuts until they are just golden brown.
• Remove the pumpkin from the foil and serve with the garlic. Arrange on a serving plate, topping with crumbled fetta and roasted pine nuts.