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Pumpkin, Feta and Rosemary Bake

The rich, wholesome flavours of this creamy pumpkin bake make it one of the top plant-based hits! Mix AND match with different pairings across your menu, or simply serve on its own!

Pumpkin, Feta and Rosemary Bake – Recipe
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Method

  • Pumpkin, diced 1.2 kg
  • Vegetable oil 50.0 ml
  • Garlic, whole bulb 3.0 pc
  • Feta cheese, crumbled 100.0 g
  • Rosemary 10.0 g

To Finish

  • Breadcrumbs GF, toasted 50.0 g
  • KNORR Hollandaise Sauce Gluten Free 1L 300.0 ml

To Serve

Preparation

  1. Method

    • Lightly roast the pumpkin with the oil.
    • Cut the garlic bulb in half and add to the pumpkin, lightly bake at 160 degree Celsius for 25 minutes or until soft.
    • Once cooked, squeeze out the garlic cloves into the pumpkin, sprinkle over the cheese and chopped rosemary.

  2. To Finish

    • Drizzle over the KNORR Hollandaise Sauce GF and breadcrumbs. Bake for an additional 15 minutes or until golden.

  3. To Serve

    • Serve with roast chicken breast topped with KNORR Italiana Napolitana Sauce GF and broccolini.