Sweet & Savory Baked Hokkaido with Honey and Feta Cheese

Delight in this Baked Hokkaido with Honey and Feta Cheese, a perfect blend of sweet and savory flavors.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pumpkin Base

1 medium Hokkaido Pumpkin or substitute with butternut squash
2 tablespoons Olive Oil or any neutral oil

For the Topping

100 grams Feta Cheese or goat cheese as an alternative
2 tablespoons Honey or maple syrup for a vegan option

For Seasoning

2 sprigs Fresh Rosemary or use dried rosemary
to taste Salt
to taste Pepper
optional Chili Flakes omit for a milder dish

Equipment

baking sheet
parchment paper
Oven
knife
Bowl

Method

Step‑by‑Step Instructions

Preheat your oven to 200°C (390°F).
Carefully halve the Hokkaido pumpkin and scoop out the seeds. Cut the pumpkin into 2-3 cm cubes.
Drizzle the pumpkin cubes with olive oil, then sprinkle with salt, pepper, and chili flakes. Toss to coat evenly.
Bake in the preheated oven for about 20 minutes until tender and slightly golden.
Crumble the feta cheese into a bowl while the pumpkin is baking.
After 20 minutes, sprinkle crumbled feta over the pumpkin cubes and drizzle with honey.
Return to the oven and bake for an additional 10 minutes until feta is melted and slightly golden.
Garnish with fresh rosemary before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Ensure pumpkin is cut into uniform cubes for even cooking. Adjust seasonings to taste.

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