Roast Pumpkin with Feta
The only way to ruin this is to crowd the tray. When the wedges touch they steam instead of roasting, and instead of caramelised edges you get boiled pumpkin. The feta goes on at the end: it should soften, not spread and scorch.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Level
- Easy
- Per serving
- 290 kcal
Ingredients
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What to use instead
Any brined white cheese stands in for feta; halve the salt in the dressing if it is a salty one.
Makes: 4 side servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
200 °C · top and bottom heat, no fan
With a fan: 180 °C
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Step 1: Heat the oven
Set it to 200°C and put the tray in to heat. Pumpkin laid on hot metal starts crusting immediately.
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Step 2: Dress the pumpkin
Toss the wedges with the oil, thyme, salt and pepper in a bowl until every piece glistens.
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Step 3: Spread them out
Lay the wedges on the hot tray in a single layer with space between them. If they do not fit, use two trays — this is the time to wash an extra pan.
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Step 4: Roast
Roast for 20 minutes, turn each piece, then give it another 7–10 minutes until the edges are deep caramel.
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Step 5: Add the feta
Scatter over the crumbled feta and the pumpkin seeds and return to the oven for 5 minutes, just until the cheese warms and softens.
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Step 6: Serve
Move to a platter, drizzle with honey if you like, and eat warm. Cold is good too, but the caramelised edges soften.
Tips & variations
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Tip
Butternut is sweeter and denser than a field pumpkin and the best choice here, because it does not collapse.
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Variation
Add a handful of walnuts and half a red onion cut into wedges for the last 10 minutes and it becomes a warm salad in its own right.
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Swap
Any brined white cheese stands in for feta; halve the salt in the dressing if it is a salty one.
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Storage
Three days in the fridge. Reheat at 200°C for 7 minutes — a microwave turns pumpkin to purée.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 290 kcal | 1,160 kcal |
| Protein | 9 g | 36 g |
| Fat | 21 g | 84 g |
| Carbohydrates | 16 g | 64 g |
Approximate values calculated from standard ingredient data.
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