Oven-baked pumpkin with feta & hibiscus

Nov 07, 2025SAL de IBIZA

When the leaves outside change color, it's time for soulfood from the oven.
The earthy sweetness of the pumpkin with the creamy freshness of feta, Mediterranean herbs and the special, slightly acidic note of SAL de IBIZA Granito con Hibiscus - delicious!

Preparation 20 minutes

Cooking Time 25-30 minutes

Servings for 4 people

Ingredients

1 medium-sized Hokkaido or butternut pumpkin (approx. 1.2 kg)

200g feta

3 tablespoons olive oil

Fleur de Sel from SAL de IBIZA and freshly ground pepper

2 sprigs of rosemary

2 sprigs of thyme

1 small red onion, cut into thin wedges

3 tablespoons sunflower seeds

Finally: A generous sprinkle of SAL de IBIZA Granito con Hibiscus on the hot roasted pumpkin

For those who like it: a handful of dried cranberries to go well with the hibiscus salt.

Instructions

Preheat your oven to 200 °C (top/bottom heat).

Wash the pumpkin, halve it, and remove the seeds. (The skin of Hokkaido pumpkins can be eaten.)

Cut the pumpkin into wedges and place them on a baking sheet lined with parchment paper. Sprinkle with sunflower seeds. Drizzle generously with olive oil and add the onion wedges, rosemary, and thyme.

Season with Fleur de Sel from SAL de IBIZA and freshly ground pepper.

Bake in the oven for about 25-30 minutes, until the pumpkin is soft and lightly caramelized.

Crumble the feta and sprinkle it over the hot pumpkin. Leave it in the oven for another 5 minutes or so, until the cheese is slightly melted.

Just before serving, sprinkle a generous pinch of SAL de IBIZA Granito con Hibiscus over the top and marvel at how beautifully the red hibiscus salt runs…