Get a nice big pumpkin, in this particular recipe a Butternut Violina pumpkin is used. However, it can be easily replaced by a yellow or a Mantovese pumpkin.

Turn on the oven at 200 degrees. While it is heating up, clean the pumpkin well, peel it, remove the seeds and keep them, you will need them further on.

Cut it into thick slices, trying to keep the slice size the same so that cooking is even.

Toast the cumin seeds on a pan, leave them to cool down and grind them with a mortar or a spice grinder.

Season the pumpkin seeds, which you have conserved, in a bowl with one spoon of extra virgin olive oil, a pinch of cumin and garlic.

Cover an oven tray with baking paper and put the slices of the pumpkin on it. Season it all with cumin, garlic powder, salt, pepper and a lot of olive oil. Sprinkle over the seasoned seeds, cover them with breadcrumbs and bake it all for 25 minutes.

After 25 minutes take out the tray and sprinkle all the food with shred feta cheese.

Continue cooking for another 5 minutes, or until all the cheese has melted and the breadcrumbs have become golden. Serve it all very hot.