Ingredients for two:
- ½ Hokkaido pumpkin
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp thyme or rosemary
- Salt & freshly ground black pepper
- 80 g feta
- A handful of walnuts
- ½ lemon
- Optional: a pinch of chili
- Optional: balsamic glaze
Let’s prep!
Cut the pumpkin into wedges or bite-sized pieces and toss them with olive oil, honey, thyme or rosemary, salt and pepper. Roast at 180°C for about 25–30 minutes until golden and caramelized. Arrange the roasted pumpkin on a plate, add the walnuts and crumble the feta over the top. Finish with a squeeze of fresh lemon juice and, if you like, a little chili.
Extra tip: Drizzle a little balsamic glaze over the finished dish for an extra touch of sweetness and acidity — it pairs beautifully with the roasted pumpkin and Zweigelt.
Zeronimo Zweigelt as an ideal pairing partner
The pumpkin adds a sweet, earthy touch, while the honey complements Zweigelt’s fruity and warm character. Walnuts bring roasted flavors and texture, and the creamy, salty feta creates a delicious contrast. Fresh lemon juice balances the sweetness, and thyme or rosemary enhances the wine’s spicy, earthy notes.
About Katja Bernegger
Katja, the entrepreneurial mind behind Austria’s top alcohol-free wine brand, Zeronimo, is also an avid home chef who excels at culinary pairings. Leveraging her extensive knowledge of non-alcoholic wines, she began developing bespoke recipes straight from her kitchen, beautifully bridging her professional expertise and her devotion to exceptional food.
