{"id":2068,"date":"2018-06-10T16:42:31","date_gmt":"2018-06-10T14:42:31","guid":{"rendered":"https:\/\/www.l-aroma.it\/ricette\/zucca-croccante-al-forno-con-cumino-e-feta\/"},"modified":"2019-07-01T18:42:22","modified_gmt":"2019-07-01T16:42:22","slug":"crispy-baked-pumpkin-with-cumin-and-feta-cheese","status":"publish","type":"cp_recipe","link":"https:\/\/www.l-aroma.it\/en\/recipe\/crispy-baked-pumpkin-with-cumin-and-feta-cheese\/","title":{"rendered":"Crispy baked pumpkin with cumin and feta cheese"},"content":{"rendered":"

Crispy baked pumpkin with cumin and feta cheese<\/h2>\n

Ingredienti<\/h3>\n
\n
Ingredients<\/div>\n
1<\/span> kg<\/span> butternut pumpkin<\/span><\/div>\n
150<\/span> g<\/span> feta cheese<\/span><\/div>\n
1<\/span> <\/span> tbsp our Herby breadcrumbs<\/span><\/div>\n
1<\/span> <\/span> tbsp garlic powder<\/span><\/div>\n
1<\/span> <\/span> tbsp cumin seeds<\/span><\/div>\n
extra virgin olive oil<\/span><\/div>\n
fine salt<\/span><\/div>\n
pepper<\/span><\/div>\n<\/div>\n

Direzioni<\/h3>\n
\n
Preparation<\/div>\n
\n
\n

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. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

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. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Cut it into thick slices, trying to keep the slice size the same so that cooking is even. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

Toast the cumin seeds on a pan, leave them to cool down and grind them with a mortar or a spice grinder.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

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.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

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.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

After 25 minutes take out the tray and sprinkle all the food with shred feta cheese.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

\n
\n

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

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":5,"featured_media":2070,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[49],"class_list":["post-2068","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-side-dishes"],"yoast_head":"\nCrispy baked pumpkin with cumin and feta cheese<\/title>\n<meta name=\"description\" content=\"Crispy baked pumpkin with cumin and feta cheese\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.l-aroma.it\/en\/recipe\/crispy-baked-pumpkin-with-cumin-and-feta-cheese\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le Ricette de L'Aroma - Zucca croccante al forno con cumino, aglio e Feta\" \/>\n<meta property=\"og:description\" content=\"Della zucca non si butta via proprio niente, e questa ricetta ne \u00e8 la dimostrazione. 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