Smashed Pumpkin & Feta

Smashed Pumpkin Feta

Dan and Steph
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  • 250g kent pumpkin peeled & chopped into mouth size pieces
  • drizzle of olive oil
  • 2 springs of fresh thyme or rosemary
  • 1 tablespoon of chicken broth or stock
  • pinch of salt
  • 80g Danish feta


  • Preheat oven to 200 degrees
  • Place the pumpkin & thyme or rosemary onto a large oiled baking tray – drizzle with a little more olive oil & salt
  • Bake until tender & soft to touch & even a little brown on the edges – allow to cool slightly
  • Add everything from the tray into a blender & process until smooth or smash with a fork in a bowl until smooth
  • Add 3/4 of the feta & pulse again
  • Pulse again at serving add the remainder of feta sprinkled on top
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