Slice the pumpkin into 2 cm cubes and spread them on a baking sheet. Add a splash of extra virgin olive oil and a pinch of salt and pepper. For a more uniform coating, use a brush. Bake for about 30 minutes at 180 ºC.
Recipes
October salad
Ingredients
- 1 small pumpkin
- 100 g feta
- A handful of walnuts
- 1 pear
- 100 g arugula
For the Vinaigrette
- 60 ml Borges Extra Virgin Olive Oil Classic
- 15 ml Borges balsamic vinegar
- 10 ml soy sauce
- Salt and pepper
Step by step
-
Step 1
-
Step 2
Let the pumpkin cool entirely or, if you like, you can serve it when it is still slightly warm. In a salad bowl, combine the pumpkin with the crumbled feta cheese, the chopped walnuts, the sliced pear and the arugula.
-
Step 3
To prepare the vinaigrette, mix all the ingredients together. Go light on the salt since the soy sauce is already salty.
