Pumpkin, Feta and Rosemary Bake Recipe
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Pumpkin, Feta and Rosemary Bake

Pumpkin, Feta and Rosemary Bake – Recipe

The rich and wholesome flavours of this creamy pumpkin bake make it a plant-based hit with diners. Mix and match it with other dishes across your menu, or simply serve on its own!

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Ingredients per serve

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What you need

The rich and wholesome flavours of this creamy pumpkin bake make it a plant-based hit with diners. Mix and match it with other dishes across your menu, or simply serve on its own!

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Pumpkin Bake

    • Lightly pan fry pumpkin in oil.
    • Cut the garlic bulb in half with its skin on and add it to the pumpkin.
    • Lightly bake the pumpkin and garlic at 160˚ C for 25 minutes, or until soft.
    • Squeeze the roasted garlic cloves out onto the pumpkin and mix.
    • Sprinkle over the feta cheese and chopped rosemary.
    • Drizzle over the KNORR Hollandaise Sauce and scatter breadcrumbs.
    • Bake for another 15 minutes, or until golden.

  3. To Serve

    • Top roast chicken breast with KNORR Italiana Napolitana Sauce.
    • Serve roast chicken with a side of pumpkin bake and sautéed broccolini.
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