lukewarm pumpkin salad

Autumn is the season for pumpkin recipes. I found the inspiration for this one on Lovenourish. I especially like the combination of pumpkin and chickpeas. This lukewarm pumpkin salad is really easy and surprising.

Ingredients:

• one third of a butternut squash.
• 100 grams of chickpeas
• 1 red onion
• 50 grams of sun-dried tomatoes
• 100 grams of feta cheese
• a handful of finely cut fresh mint
• spices for the butternut: salt, pepper, rosemary, nutmeg, and some olive oil

Method:

• Preheat the oven at 180° Celsius.
• Cut the butternut into pieces.
• Season the butternut with the spices, bake it for 35 minutes in the oven. It will become tender and caramelise a bit.
• Cut the red onion, sun-dried tomatoes, mint  and feta into pieces.
• Let the chickpeas leak out.
• Bake the onion for 5 minutes in a pan on medium heat with some olive oil.
• Add the sun-dried tomatoes and the chickpeas, and reduce the heat to keep everything warm.
• When the butternut is ready, add it also to the pan.
• Add the feta and the mint and mix everything well.
• Serve immediately.

Pumpkins are very big vegetables. so after making this lukewarm pumpkin salad, you probably will have a lot of leftovers. Here are some good ideas to use them:

• spicy roasted pumpkin
• Thai pumpkin curry with pork
• vegetarian pumpkin noodles
• stew of chicken hearts with pumkin and mushrooms