Roasted punpkin with Brazil nuts and feta

I use the oven mostly for baking cakes, cookies and slices, rather than cooking actual dishes because roasting and baking are really not part of Chinese cooking. But oven itself is a real time saver when it comes to cooking. You prep all the ingredients, pop everything on the tray, leave it in the oven, come back after a while - VOILA!!! A beautiful meal is finished.
What I made today is a good side dish. Pumpkin cubes simply roasted until soft and intensely sweet, which is contrasted with the crunchy Brazil nuts and the salty and tangy cheese. Super easy to make, hardly any cooking involved, but so delicious.

Roasted pumpkin with Brazil nuts and feta

900g pumpkin (either kent or butternut is fine)
100g Brazil nuts
120g feta cheese

1) Pre-heat the oven to 220 degrees C.
2) Deseed the pumpkin and chop into 2.5 cm cubes. (Don't bother with the peeling - the skin will soften in the oven) Lay them on a baking tray. Drizzle some olive oil on top and sprinkle with some cracked pepper and dried mixed herbs. Use your hands to mix evenly so each piece of pumpkin is coated with oil and seasoning.
3) Put in the oven for 30-35 minutes, or until the pumpkin is soft and cooked through.
4) Put the nuts in a freezer bag and bash with a rolling pin to yield broken bits of different sizes. Sprinkle over the cooked pumpkin. Break up the feta cheese into small pieces and sprinkle on top. Serve hot as a side dish.