Before I went on holiday I had this feeling that I’m going to miss autumn almost fully. It’s my favourite season (I might say that about any season once it’s here) but I tried to pack one last autumn day into my life. Of course the weather didn’t play along. The trees waved me with only a few leaves, the wind was more icy than fresh and the sun was playing shy behind the clouds. But as you know: I don’t let myself dictate by the weather! I decorated the flat seasonly appropriate (you will see this on Friday) and made me Honey Roasted Pumpkin with Feta. This is so easy to make and one of my favourite go-to recipes in autumn.


Now that I see the pictures I crave it once again.
All you need is:
– 1 Hokkaido pumpkin
– 2 Tbsp honey
– 3 Tbsp vegetable oil
– 1 tsp Curry powder
– 4 – 5 garlic cloves (through the roasting proceeder they become sweet and don’t make garlic breath)
– 1 tsp salt
– 200 g Feta cheese

Preheat the oven to 200 ° C. Cut the Hokkaido in sticks and peel the garlic cloves. Mix the honey with the oil, the curry powder & salt and pour it over the pumpkin. Mix it well and give it into a oven-proof dish. Roast in the oven for around 20 mins.


Crumble the Feta on top and serve with fresh Parsley and bread.


It’s so good and warms you from the inside. Not that I need that now. It still has around 25 ° C here in Tenerife. I’ll send some sun-rays along the way to you.

Now. Carry on!