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Roasted Pumpkin and Feta Pasta
Despite the unseasonably warm and windy weather, I am enjoying October. I am enjoying the autumn foliage, and a return to more wintery dishes. It is also the height of winter squash season. As part of my squash appreciation month, I wanted to do something with feta, as it is one of my favourite cheeses. I wanted it to be easy to prepare, yet tasty. I personally find roasting one of the easiest ways to cook pumpkin. It enhances the natural sweetness ,so that is where I started.
I used a Blue Hokkaido pumpkin for this dish, as I had never had a one before. It has a pastel bluey-grey skin, and is one of the most attractive squashes I have ever seen. It was slightly nutty, and not as sweet as some squash I have used, so definitely one for savoury dishes. It had an unusual texture, more like that of a roasted chestnut. Don’t worry about using this variety if you can’t get it, as you can use any variety you want, whichever is your favourite or what you can get hold of.