Bake it! Baked pumpkin with sage and mushrooms, feta cheese and tomatoes
Pumpkin, mushrooms, tomatoes are a real autumn combination. The addition of feta cheese gives the dish the right flavor and aroma. We can eat such baked vegetables hot or as a cold salad.
Fresh arugula and mustard sauce are a great complement to the taste of the whole dish. However, we do not always have green arugula leaves at home. You can skip them, I also made this dish without green leaves and mustard sauce, and instead of feta cheese I sprinkled mozzarella at the end. It came out also delicious, so the recipe can be classified as very universal and zero waste!
700 g of pumpkin, peeled and diced or sliced
1 red onion, cut into large pieces
4 cloves of garlic, peeled and chopped
300 g mushrooms, halved
4 tablespoons of olive oil
15 sage leaves
200 g of crushed feta cheese
350 g of cherry tomatoes
2 tablespoons of olive oil
1/2 lemon juice
1 tablespoon of mustard
100 g arugula leaves
Preheat the oven to 200 ° C in hot air mode or 220 ° C without hot air. Put the pumpkin, red onion, and mushrooms in a roasting pan. Pour olive oil over them, sprinkle with garlic, lightly salt and sage leaves, mix. Put them in the oven and bake for about 30-45 minutes.
Sprinkle the toasted vegetables with feta cheese, add the tomatoes and bake for another 15 minutes, until the pumpkin is soft and the tomatoes start to fall apart.
During this time, mix the olive oil, lemon juice and mustard, seasoning to taste with salt.
Serve the baked vegetables with rocket and mustard sauce.
Inspiration - Bake it! - Rukmini Iyer