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Roasted Pumpkin with Feta

By Groceree

Also known as Roasted Butternut Squash with Feta

Pumpkin wedges roasted skin-on in a hot oven with olive oil, chilli flakes and thyme until the edges caramelise, then finished while still warm with crumbled feta, a drizzle of honey, toasted pumpkin seeds, mint and lemon. Salty cheese, a little chilli heat and sharp lemon balance the soft, sweet flesh.

Last updated

Caramelised pumpkin wedges on a platter, scattered with crumbled feta, toasted pumpkin seeds, mint leaves and lemon zest and glossy with honey.
Servings
4 servings
Prep
15 min
Cook
35 min
Total
50 min

Ingredients

  • pumpkin1.2 kg
  • olive oil3 tbsp
  • chilli flakes½–1 tsp
  • thyme6 sprigs
  • salt
  • black pepper
  • pumpkin seeds30 g
  • feta150 g
  • honey1 tbsp
  • mint1 handful
  • lemons1

Instructions

  1. 01

    Heat the oven to 220°C, or 200°C fan.

  2. 02

    Wash and dry the . Halve it, scrape out the seeds and stringy fibres with a spoon and, leaving the skin on, cut it into wedges about 3 cm thick at the outer edge.

  3. 03

    Strip the leaves from the . Put the wedges on a large roasting tray, about 30 × 40 cm, with the , the , the , plenty of and just a little , since the cheese is salty. Toss with your hands until every wedge is coated, then spread them out in a single layer, each lying on a cut side.

  4. 04

    Roast for 25 to 30 minutes, turning the wedges over halfway, until they are almost tender and browning at the edges.

  5. 05

    While the roasts, crumble the into rough pieces, pick the leaves from the and finely grate the zest of the .

  6. 06

    Scatter the into the gaps between the wedges and roast for 5 more minutes, until the seeds have puffed and coloured and the is caramelised at the edges and soft right through when pierced with a knife.

  7. 07

    Lift the wedges onto a warm platter and spoon the and any from the tray over them. Scatter over the , drizzle with the , then finish with the , tearing any large leaves, and the zest.

  8. 08

    Squeeze the juice of half the over the top, cut the other half into wedges for the table and serve warm.

Notes

  • Butternut squash, kabocha or red kuri work the same way and take the same time. Their skins soften enough to eat; with a thick-skinned pumpkin, eat the flesh and leave the skin.
  • Give the wedges room on the tray. Packed tightly, they steam in their own moisture and stay pale instead of caramelising.
  • Walnuts can replace the pumpkin seeds. Break them into pieces and give them the same 5 minutes on the tray.

Nutrition per serving

Calories
330 kcal
Protein
10 g
Carbs
24 g
Fat
22 g

Estimated from the ingredients.

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