Pumpkin with Spinach Mushroom & Feta Drizzled – Easy & Tasty
Ingredients
1 small pumpkin, peeled and cubed
2 tablespoons olive oil
2 cups fresh spinach, chopped
1 cup mushrooms, sliced
1/2 cup feta cheese, crumbled
Salt and pepper to taste
For the Creamy Avocado Herb Dressing:
1 ripe avocado
1/4 cup Greek yogurt
Juice of 1/2 lemon
1 clove garlic
2 tablespoons fresh parsley
2 tablespoons fresh basil
Salt and pepper to taste
2–3 tablespoons water (to thin if needed)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 25–30 minutes, turning halfway through, until tender and golden.
While pumpkin roasts, heat remaining olive oil in a skillet over medium heat. Add mushrooms and sauté for 5–6 minutes until browned.
Add chopped spinach to the skillet and cook for 2–3 minutes, until wilted. Remove from heat.
In a blender, combine all dressing ingredients. Blend until smooth. Add water to adjust consistency.
On a serving plate, layer roasted pumpkin, sautéed mushrooms and spinach. Sprinkle with crumbled feta.
Drizzle generously with the creamy avocado herb dressing before serving.