Recipe: Roasted pumpkin and feta wedges with herb seed salsa
An Autumnal 2-for-1: Turn leftovers into a comforting pasta dish {v,nf,gf}
My pumpkin-growing journey began quite haphazardly—I used to simply toss a few seeds into the corner of the garden and hope for the best. These days, however, I meticulously pore over seed catalogues (which conveniently arrive in the post), in search of the most unusual and exotic edible pumpkins. I’m fully embracing the middle-aged dream! The uglier they are, the better they taste, in my opinion—no fairytale pumpkins in my patch.
As a result, I often end up with a quirky parade of knobbly, odd-shaped pumpkins decorating my kitchen counter. They may not be great for carving (to my kids' disappointment), but they're perfect for an autumnal display and, more importantly, for making this delicious dish. Bonus: it’s a fantastic 2-for-1 recipe—make it once (double up the portion), and you can turn the leftovers into a silky, creamy pasta sauce!