Kabocha squash and chickpeas with rosemary and feta, roasted

Name: Kabocha squash and chickpeas with rosemary and feta, roasted
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 kabocha squash (organic, so you can keep the skin on); 1 can chickpeas (250 g); 200 g feta cheese; 25 g pine nuts; 5 tablespoons olive oil; Sprigs of rosemary; Salt; Pepper

Side dish

Very Easy

50 min

265 Kcal

An easy way to prepare kabocha squash is to roast it in the oven :-) This gives you tender squash, ideal as a side for meat or fish, or to enjoy on its own. Add crunchy chickpeas, a little rosemary for flavor, pine nuts for crunch, and feta cheese for a creamy finish. A perfect combination ;-) This recipe makes enough to fill 2 baking trays, enough to satisfy all your guests :-)

Ingredients

1 kabocha squash (organic, so you can keep the skin on)
1 can chickpeas (250 g)
200 g feta cheese
25 g pine nuts
5 tablespoons olive oil
Sprigs of rosemary
Salt
Pepper

Materials

baking sheet, mixing bowl, oven

Preparation

Preparation15 min

Cook time35 min

Cut the kabocha squash in half and scoop out the seeds and pulp. Rinse the seeds, drain them, and toss them with 1 tablespoon of olive oil. Set aside.
Preheat the oven to 190°C (375°F).
Once the squash has been hollowed out, cut it into slices.
Mix the pumpkin slices with 3 tablespoons of olive oil and arrange them on a baking sheet.
Mix the chickpeas with 1 tablespoon of olive oil and scatter them on the baking sheet among the pumpkin slices.
Add the pumpkin seeds and rosemary branches.
Season with salt and pepper to taste.
Bake for 30 to 35 minutes.
Once cooked, sprinkle with pine nuts and crumbled feta cheese.