Oven Roasted Pumpkin with Feta and Honey – A Delicious Autumn Recipe
This oven-roasted pumpkin dish combines the sweet, nutty flavor of Hokkaido pumpkin with creamy feta and a drizzle of honey, creating a delightful balance of flavors. Perfect for a cozy dinner or as soul food for yourself, this recipe is easy to prepare and incredibly satisfying.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Autumn
Ingredients
Scale
- 800 g Hokkaido pumpkin, cut into wedges
- 2 tablespoons oil
- 1 teaspoon pumpkin spice
- 1 pinch salt
- 1 pinch chili flakes (optional)
- 100 g feta cheese
- 2 tablespoons pumpkin seeds
- Fresh parsley
- 1 tablespoon agave syrup or honey
Instructions
- Preheat the oven to 180°C (356°F) fan mode.
- In a bowl, mix the oil, pumpkin spice, salt, and optional chili flakes well.
- Cut the Hokkaido pumpkin into even wedges, leaving the skin on.
- Add the pumpkin wedges to the marinade and mix well to coat evenly.
- Place the marinated pumpkin wedges on a baking sheet lined with parchment paper, ensuring they do not overlap.
- Bake the pumpkin wedges in the preheated oven for 20 minutes.
- After 20 minutes, crumble the feta evenly over the pumpkin wedges and sprinkle the pumpkin seeds on top.
- Bake everything together for another 10 to 15 minutes until the feta is golden brown and the pumpkin wedges are tender.
- Once done, remove from the oven and drizzle with honey or agave syrup.
- Garnish with fresh parsley and serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: Ensure the pumpkin wedges are not thicker than 1.5 cm for even cooking. You can experiment with different spices like cinnamon or nutmeg for added flavor. Use a high-sided baking sheet to catch any juices that may release during roasting.