Hokkaido bake

A taste of summer in winter

Ingredients for 4 servings:

1 kg Hokkaido pumpkin /// 2 large potatoes /// 2 carrots /// about 10 cocktail tomatoes /// 2 onions /// 200 g feta /// thyme, oregano, basil /// olive oil, salt flakes, freshly ground pepper

• Prepare the vegetables: dice the pumpkin, peel and dice the potatoes, slice the carrots and cut the onion into rings.
• Quarter the cocktail tomatoes.
• Cut the feta into cubes.
• Coat a baking tray or ovenproof dish with olive oil.
• Add salt and pepper to the pumpkin, potatoes, carrots, tomatoes and onions and mix in the olive oil. Place on the tray or in the dish and sprinkle with the feta cubes.
• Sprinkle the herbs over the tray and drizzle with oil again.
• Bake at 200 degrees (convection oven) for approx. 25 - 30 minutes. \\\

Countess Sophie: “Pumpkin is a regular item for our meals in autumn and winter. So it is a good idea to try out new dishes now and then. This pumpkin bake makes a wonderfully light yet warming lunch. A good wine to go with it is our Moscato Giallo. With its delicate, summery aromas it adds a lively touch to the sweetish taste of the pumpkin. The mild acidity and saltiness of the wine also harmonize perfectly with the feta and the herbs.”

Enjoy!