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Oven Delight

November 11th, 2016

Having a delicious meal but delegating the work to someone else? Let your oven do (almost) all the work for you! 

This week we're having a tasty ovenroast pumpkin recipe for you. Prepare - wait - enjoy. Three easy steps to your vegetarian low carb meal. 

The roast pumpkin comes with feta, pomegranate, parsley and is accompanied with an egg sunny side up. 

Heat the oven and get startet! 

You want to skip the shopping and have the pleasure of getting all ingredients and the recipe delivered to your doorstep instead? 

Order your Vegetarian Box or Classic Box for week 48 (deliveries 30.11. and 02.12.2016) now! 

Download recipe
40 min.696 kcal.2 pers.


  • Feta1  pcs
  • Pomegranate1  pcs
  • A box of 4 eggs1  pcs
  • Lemon1  pcs
  • Pumpkin Hokkaido1  pcs
  • Flat parsley10  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Sweet paprika powder
  • Ground cumin
  • Garlic cloves1 pcs

How to do:


  • Preheat the oven to 200°C (fan).
  • Wash the lemon and grate some peel. Set aside on a plate. Wash and scrub the pumpkin. Halve the pumpkin and discard the seeds with a spoon. Cut the pumpkin into wedges. Toss with pressed garlic, maple syrup, a pinch of sweet paprika powder, some ground cumin, a dash of lemon juice and a generous dash of olive oil. Season with salt and pepper. Combine with your hands until the pumpkin is well coated. Transfer to the oven and bake for 30 min. Turn the wedges once after 15 min. of baking.
  • Drain the feta cheese and crumble it into a bowl. Halve the pomegranate. Place one half cut side down in your hand. Over smaller bowl, start whacking the pomegranate with a wooden spoon and let the seeds fall into the bowl. Repeat with the other half. Wash, dry and chop the flat parsley. Add all ingredients to the squash roast after baking and toss with another dash of olive oil if desired.
  • Heat some olive oil in a large pan. Break the eggs into a pan and fry them on medium/low heat until set to your liking.


  • Arrange the hokkaido pumpkin roast with feta cheese and pomegranate on plates. Top with eggs sunny side up and sprinkle with lemon zest. Serve with some freshly ground black pepper and enjoy while hot.