Warm Pumpkin Salad with Feta Cheese

Serves 6

Photo by Polina Tankilevitch on Pexels.com

1 butternut squash, or sweet potatoes, at least 3 pounds, peeled and cut into small pieces

1 tablespoon EVOO

½ teaspoon cinnamon

2 tablespoons honey

4 ounces feta cheese, crumbled


White pepper

1 bunch fresh basil

Photo by Pixabay on Pexels.com

In a bowl, combine the pumpkin with the oil and the cinnamon. Coat an oven pan with butter or oil. Spread out the pumpkin and roast in 425 degrees for 18 – 20 minutes.

Mix the pumpkin with the feta cheese and the honey. Add salt and pepper to taste and serve with the basil.

This is sooo tasty and easily replaces rice or potatoes as part of the meal. And it’s more colorful!

Instead of coating the baking pan with oil, or covering with a parchment paper, I use a silicone cover, which is good for 200 uses and is easy to wash; goes in the dishwasher, too.

Published by honeywritingblog

Sharing my best loved honey based recipies, along with short stories collected during life in Northern California and Stockholm, Sweden. Well, stories from other joints as well, and not only my experiences. Some will appear in English and some in Swedish. Deal with it.

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