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.


  • 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


  • 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.

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