

Soy-baked Hokkaido pumpkin with feta cream
Crispy soy-baked Hokkaido pumpkin on a soft base of creamy feta cream – a simple dish t that takes you on a flavours journey. Topped with fresh tomatoes, herbs, and sesame seeds, it adds extra colour to the table.
Preparation
Step 1

1 hokkaido pumpkin – 1 tbsp sesame oil – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Preheat the oven to 200°C (standard oven).
Wash the hokkaido pumpkin and cut off the top and bottom. Cut it in half, remove the seeds, and then slice it into 1.5 cm thick wedges. Toss the wedges in oil and soy sauce and bake in the oven for 15 minutes on a baking tray lined with parchment paper, or until fully cooked.
Step 2

200 g feta (of your choice) – 200 g crème fraîche or Greek yogurt – 1 tsp liquid honey
In the meantime, make the feta cream by mixing all the ingredients together well. Transfer it to a serving dish.
Step 3
200 g cherry tomatoes
Once the squash is ready, place it on top of the feta cream on the serving dish and scatter the halved cherry tomatoes over it.
Step 4
1 bunch mint – 1 bunch of coriander – 1 tbsp sesame seeds
Garnish with mint, coriander and sesame seeds, and serve while warm.
Recipe-ID: 1427
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